Sam & Sam Clark's chard with chickpeas and tahini

SERVES 4

For the tahini sauce (serves 4)

• 4 tbsp extra virgin olive oil
• 2 squeezes lemon
• 0 400 g jar good-quality cooked chickpeas
• 1 tahini sauce
• 1 red chilli
• 0.5 tsp black onion seeds

• 0.5 pinch salt
• 1 tbsp extra virgin olive oil
• 2.5 tbsp tahini
• 1 tbsp lemon juice
• 0 tbsp water
• 100g leaf

Step 1
First make the tahini sauce.

Step 2
Combine the garlic, olive oil and tahini in a small bowl.

Step 3
Add the lemon juice, then whisk in the water a tablespoonful at a time, stirring briskly between additions to ensure a smooth sauce.

Step 4
The consistency should be between single and double cream.

Step 5
Season to taste with salt and pepper.

Step 6
To prepare the chard, cut the leaves from the stalks and then cut the stalks into 5cm lengths.

Step 7
Bring a large pan of well-salted water to the boil and blanch the leaves in it for 1-2 minutes, until tender.

Step 8
Drain them, refresh under cold water and drain once more.

Step 9
Now blanch the stalks, which will take a few minutes longer than the leaves, then drain and refresh as before.

Step 10
Squeeze the chard dry.

Step 11
When you are ready to serve, dress the chard with 2 tablespoons of the oil and a squeeze of lemon, plus some salt and pepper, and spread it out on a plate.

Step 12
Put the drained chickpeas in a saucepan with 4 tablespoons of water and the remaining oil and lemon and warm them gently.

Step 13
Stir the tahini sauce into the chickpeas and pour them over the chard.

Step 14
Sprinkle with the chopped chilli and black onion seeds (if using) before serving.

Step 15
To order a copy for £13 with free UK p&p, click here.