Chard with lime, tomatoes & green chilli

Chop the chard leaves into thirds. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Add the chard stalks and stir fry for 2 minutes, then add the leaves and a pinch of salt and continue to stir fry for 2-3 minutes more, until wilted but still bright green. Drain through a colander in the sink.

While the chard is draining, finely chop the tomatoes. Squeeze them with your hands or through a sieve to remove (and discard) most of the liquid, then put in a large bowl and mix with the onion, coriander, chillies, tangerine and lime juice, the remaining 2 tbsp oil and the salt. Arrange the chard on a platter and top with the tomato mixture. Serve with a drizzle of oil and a sprinkling of salt flakes.