Ingredients

Yield: 4 servings

• 1 bunch rainbow chard
• 1 purple scallions/spring onions, sliced into thin rounds
• grape seed or olive oil for cooking
• sea salt + freshly ground black pepper to taste (recommend about 1/2-1 tsp each)
• 1 tablespoon sesame seeds
• 1 teaspoon fennel seeds
• 1 teaspoon caraway seeds
• 1 teaspoon poppy seeds
• 1 cup cilantro leaves
• juice of 1/2 lemon
• 2 tablespoons labneh or greek yogurt (optional) for topping