Method

•  Stem the chard, and wash the leaves, drain well
• Cut the stems in small slices  Blanch the stalks in salted boiling water for one to two minutes until tender, add the leaves and cook for a further 1-2 minutes
• Drain the chard and cool down on a tray lined with a clean cloth
• Once cool squeeze out excess water
• Heat up a fry pan and add a drizzle of olive oil, add the thinly sliced garlic and cook gently until it goes a light golden brown and gives off a nutty aroma (about 30 seconds)
• Add the cooked chard (stalks and leaves), and toss together for about a minute
• Remove from the heat, season lightly with sea salt flakes and cracked pepper
• Lightly toast the bread, and rub with the cut garlic
• Toss the chard with the lemon juice and extra virgin olive oil
• Spread over toast and if desired add a little left over roasted salmon and a wedge of lemon