Chard Rolls with Roasted Fresh Tomato Sauce

Roasted Tomato Sauce

1. Preheat your oven to 180°C (350°F) or set your Ooni on a medium flame.

2. Place the tomatoes and onion on a baking tray, halving any larger tomatoes. Slice the garlic bulb in half horizontally, leaving the skin on. Drizzle with olive oil, then roast for 30 minutes, until the tomatoes are softened and starting to caramelize.

3. Transfer the roasted vegetables to a blender and blitz until smooth. Add fresh basil, and season with lemon juice, salt, and pepper to taste. Pour the sauce into a baking dish, spreading it evenly across the bottom.

Chard Rolls

1. Prepare the quinoa according to the packet instructions. Once cooked, drain and set it aside to cool.

2. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the shallots and cook for about 5 minutes until softened. Stir in the garlic and cook for another minute. Remove from heat.

3. In a large mixing bowl, combine the cooked quinoa, sautéed shallot mixture, kidney beans (drained), runner beans, grated cheddar, and fresh herbs. Season with lemon juice, salt, and pepper.

4. Trim the tough stalks from the chard leaves (reserve them for another recipe). Blanch the leaves in boiling water for 10 seconds, then immediately transfer to a bowl of cold water to stop the cooking process. Drain and pat the leaves dry.

5. Lay a chard leaf flat and place a tablespoon of the quinoa filling at the base. Roll it up tightly, tucking in the sides as you go. Place the rolls seam-side down on top of the tomato sauce in the baking dish. Repeat until all 12 rolls are made. Add some extra grated cheese on top.

Cook in the Oven

1. Pre-heat the oven to 180C and bake for 20-25 minutes, until everything is warmed through and the cheese is melted.

Cook in the Ooni

1. Place the dish in the Ooni (on a medium flame) and bake for 10 minutes, until everything is warmed through and the cheese is melted.