Boil the 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.
Let the vegetables cool and arrange the dish as you like, add the walnut kernels, salt, and finally the basil dressing.
Serve after 20-30 minutes to make the dish even more flavorful.
Store for 24 hours in the refrigerator after the vegetables have cooled.
Serve accompanied by carasau bread or toasted bread.
Italia, Sardegna
| Energy (kcal) | 152.05 |
| Carbohydrates (g) | 3.57 |
| of which Sugars (g) | 3.57 |
| Fat (g) | 11.33 |
| of which Saturates (g) | 2.26 |
| Protein (g) | 8.36 |
| Fiber (g) | 1.59 |
| Sale (g) | 0.13 |
