Chard-peach pillows with grilled chard sticks, chermoula and Vene Cress


(For 4 portions)

  • 1 swiss chard with leaf (chard)
  • 1 onion
  • 400 gr soft boiling potato
  • 2 ripe nectarines
  • Chermoula powder - Verstegen
  • cup of Vene Cress
  • olive oil Iluigi
  • black pepper mill - Verstegen
  • coarse sea salt mill - Verstegen



  • Separate chard leaves from stems and wash both.
  • Dip 12 leaves in boiling salted water for 1 minute and then place in ice water.
  • Cut 12 equal pieces from the stems (about 10 cm each) and season them with olive oil, sea salt and chermoula powder. Mix well and let it marinate for a while.
  • Finely chop the remaining pieces of leaf and stem and stew in some olive oil with sea salt and black pepper.
  • Peel, cut and wash the potatoes. Bring to the boil with some sea salt until done. Drain almost all the moisture.
  • Then crush the potatoes with some cooking liquid using a pestle or fork.
  • Wash and de-seed the nectarine, then cut into pieces and mix with the mach potatoes. Stir in the braised Swiss chard, a good dash of olive oil and some black pepper. Mix well.
  • Now fill each leaf with a solid scoop of chard-peach stew and fold closed. (If they are too big, crop a little first)
  • We do this 12 times, 3 per person. Then rub each cushion with olive oil.
  • The stems can now be placed on the hot BBQ.
  • Nice grilling on both sides. They can be light colored and retain some structure.

To finish off:

  • Place the cushions on the BBQ to heat up (or in an oven) and place 3 on each plate.
  • Place a piece of warm stem on each cushion.
  • Finish plates with some extra chermoula powder and some Vene Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 45 minutes 
Techniques: veggies, fruits
Plate: Wild White Plate

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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