Photo by: Jonathan Lovekin

Split wheat & Swiss chard with pomegranate molasses

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600g Swiss chard or rainbow chard
2 tbsp olive oil
1 tbsp unsalted butter
2 large leeks, white and pale-green parts, thinly sliced (350g in total)
2 tbsp light brown sugar
about 3 tbsp pomegranate molasses
200g split wheat or whole wheat
500ml chicken stock
salt and black pepper
Greek yoghurt, to serve

This potent dish is great eaten on its own as a light supper, or can be served with plainly cooked chicken or burgers (try it with the turkey and courgette burgers with spring onion and cumin, page 200, leaving out the sauce). Split wheat or whole wheat is available online or from Middle Eastern and Turkish grocers. Pearl barley is an okay substitute but doesn’t take as long to cook so you won’t get that deep flavour that comes from the caramelizing of the sugars. Brands of pomegranate molasses vary so we suggest assessing the flavour of the dish at the end and adding more if needed.

Serves 4

(p 100, Jerusalem)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

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