Fry in the margarine the spring onions,the tender garlic,and the fresh tomatoes.
Lay out on a flat surface the chard leaves and place a round of “ensaimada” in the centre of each leaf, then top with a slice of “sobrasada”, place a spoonful of the tomato mixture in each one, (saving enough of the mixture to decorate the parcels). Wrap the leaves to form small parcels, using the spring onion tops to secure the parcels.
Place on a dish and decorate with the remaining tomato mixture, the carrot and the celery.
For 4 people
1 Small round of “ensaimada” (mallorcan sweet coiled pastry).
2 Fresh tomatoes.
Salt & pepper.
1 Small slice of “sobrasada”, (mallorcan red sausage).