Boil the chard for about 20 minutes in plenty of salted water.
Meanwhile, peel the carrots and cut them into julienne strips; steam them for 5-8 minutes together with the mint leaves.
Let the vegetables cool and assemble 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 tastier.
Wine
24 hours in the refrigerator after the vegetables have cooled.
Serve accompanied by carasau bread or toasted bread.
Italia, 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 |
| Fibre (g) | 1.54 |
| Salt (g) | 0.15 |
