Boil the Swiss chard for about 20 minutes in plenty of salted water.
Meanwhile, peel the carrots and cut them into julienne; steam them for 5-8 minutes together with the mint leaves.
Cool the vegetables and arrange the plate as desired, adding the walnut kernels, salt and finally the basil dressing.
Serve after 20-30 minutes to make the dish even tastier.
Wine
24 hours in the refrigerator after the vegetables have cooled.
Serve accompanied by carasau bread or toasted bread.
Italy, Sardegna
| Energy (kcal) | 152.25 |
| Carbohydrates (g) | 3.9 |
| of which Sugars (g) | 3.62 |
| Fat (g) | 11.29 |
| of which Saturates (g) | 2.25 |
| Protein (g) | 8.39 |
| Fiber (g) | 1.54 |
| Sale (g) | 0.15 |
