INGREDIENTS

INSTRUCTIONS

Steam the chard leaves until just tender - about 3 minutes. Remove from the
heat and as soon as you can touch them, transfer the leaves to a cold plate
to stop further cooking. Cut the bright red veins out of the leaves, chop
the veins finely and set aside.
Start steaming the diced potatoes and cook for 2 minutes. Add the carrots
and cook for 2 minutes. Add the sweet potatoes, nutmeg, salt and pepper;
toss well and continue steaming for 10 minutes until just tender.
Immediately transfer the steamed vegetables to a large bowl and toss with
the Canadian bacon, half of the cheese, the mustard, horseradish and
reserved chopped chard veins.
Place the cabbage wedges and tomatoes on a steamer rack. Sprinkle lightly
with salt, pepper and 1tbsp of the dill. Cover and cook for 5 minutes.
Pre heat the oven to 180C. On individual ovenproof dinner dishes, place two
of the cooked chard leaves. Cover with 1/4 of the seasoned vegetables in a
long line down the middles of the leaf. Turn the edges of the chard leaves
over the top and gently roll them over, tucking the edges under to form a
neat cylinder (papoose). Repeat the process to from 3 more papooses.
Gently push the chard papoose to one side of the plate. On the other side,
place the cabbage wedge and flank it with the tomato halves. Dust both
lightly with freshly ground black pepper and salt. Place in the oven and
reheat for 5 minutes.
To serve: Sprinkle the entire plate with black pepper to taste and the
remaining parmesan cheese and dill.
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