Cypriot Style Swiss Chard & Black-eye Peas

(Louvi with Laxana)

This traditional Cypriot dish was one of my favourites growing up. My mum always made vegetarian meals using what was in season with citrus flavours. This recipe features our farm rainbow swiss chard and our field red onions. This traditional dish is enjoyed with fresh crusty bread and raw onions as accompaniments. I love the saltiness of anchovies in a citrus dressing so I added a few in this recipe for good measure.


3 cup black-eye peas, cooked

1 large bunch rainbow swiss chard

2 large spring red onions, bulb halved & green parts thinly sliced

Crusty bread


Lemon Vinaigrette:

1/3 cup extra-virgin olive oil

Zest of one lemon

Juice of half a lemon

2 anchovies in oil, finely chopped (optional)

1 tsp salt

1/2 tsp fresh ground pepper



Bring a large pot of water to a boil. Fill a large bowl of ice water and set aside.

Place chard in bowling water for 1 min. Drain and place in ice bath. Set aside in a strainer to drain.

To make vinaigrette: Add all ingredients in a small bowl and whisk until creamy and anchovies have melted, season with salt and pepper.

Add black-eye peas, chard and the green parts of the onion in a large bowl. Gently toss with vinaigrette.

Serve with crusty bread and onion bulbs.



SERVINGS 2-4| PREP & COOK TIME approx. 20mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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