Moroccan Carrot and Swisschard Salad
3 bunches of swiss chard, destemmed, rinsed and chopped into 1/4 inch strips
4 large carrots, peeled and sliced into the thick pieces
1 teaspoon salt
4 garlic cloves, crushed
1 tablespoon cumin
2 tablespoons paprika
2 tablespoons apple cider vinegar
Salt and pepper
½ lemon
Fill a large pot halfway with water, add a teaspoon of salt and bring to a boil. Add carrots and boil for 3 minutes, then add the swiss chard and give it a stir so that it is covered with water.
Turn off the heat and let sit for 2 minutes, then strain and rinse with cold water to stop the cooking. Let cool.
Over medium heat, warm the oil in a large pan, the add the garlic and spices.
When they start to sizzle, add the vinegar, stir well and add the carrots and Swiss chard. Continue to sauté for 3 to 5 minutes.
Turn off the heat and let cool.
Refrigerate until ready to serve. Add salt and pepper to taste and a squeeze of fresh lemon juice.
