Chard-peach pillows with grilled chard sticks, chermoula and Vene Cress

(For 4 portions)

• 1 swiss chard with leaf (chard)
• 1 onion
• 400 gr soft boiling potato
• 2 ripe nectarines
• Chermoula powder - Verstegen
• cup of Vene Cress
• olive oil Iluigi
• black pepper mill - Verstegen
• coarse sea salt mill - Verstegen

Cushions:

• Separate chard leaves from stems and wash both.
• Dip 12 leaves in boiling salted water for 1 minute and then place in ice water.
• Cut 12 equal pieces from the stems (about 10 cm each) and season them with olive oil, sea salt and chermoula powder. Mix well and let it marinate for a while.
• Finely chop the remaining pieces of leaf and stem and stew in some olive oil with sea salt and black pepper.
• Peel, cut and wash the potatoes. Bring to the boil with some sea salt until done. Drain almost all the moisture.
• Then crush the potatoes with some cooking liquid using a pestle or fork.
• Wash and de-seed the nectarine, then cut into pieces and mix with the mach potatoes. Stir in the braised Swiss chard, a good dash of olive oil and some black pepper. Mix well.
• Now fill each leaf with a solid scoop of chard-peach stew and fold closed. (If they are too big, crop a little first)
• We do this 12 times, 3 per person. Then rub each cushion with olive oil.
• The stems can now be placed on the hot BBQ.
• Nice grilling on both sides. They can be light colored and retain some structure.

To finish off:

• Place the cushions on the BBQ to heat up (or in an oven) and place 3 on each plate.
• Place a piece of warm stem on each cushion.
• Finish plates with some extra chermoula powder and some Vene Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 45 minutes 
Techniques: veggies, fruits
Plate: Wild White Plate