Chard and merguez salad with baby pumpkin

A major advantage of growing our own vegetables is that we get to eat things that you can't buy in a shop. Most supermarkets don't sell baby pumpkin and chard is also really difficult to buy. It is a pity that these vegetables are not easily attainable because they are delicious! Of course, the fact that they have been grown in our garden with love (and a lot of chicken manure) makes them taste even better than any vegetable one can buy. Ingredients: chard carrots baby pumpkins (pick the pumpkin's fruit when it is a few days old) merguez sausages couscous feta olive oil balsamic vinegar 7 mint leafs

Tear the leafs from the chard stalks. The leafs have a much shorter cooking time. Chop the chard stalks, carrots and baby pumpkins and wash them thoroughly (the disadvantage of growing your own food is that you need to wash it two or three times to get rid of all sand).

Put a frying pan on a hub and turn up the heat really high. Meanwhile, bring half a litre of water to the boil. Once the frying pan is really hot, throw in the sausages. Shake the pan every now and then to make sure the sausages brown evenly.

Take a pan with a lid. Put the chard stalks, carrots and baby pumpkins in the pan with a splash of boiling water. Put the pan on a hub and steam the vegetables for 5 minutes.

Roll up the chard's leafs and finely slice it. Wash it. Also wash the mint and slice it as thin as you can.

Once the sausages are done, take them from the pan and put them on a cutting board. Turn of the hub. Put the couscous in the frying pan and pour the boiling water on top of it. Set aside and let rest until the couscous has soaked up all water. Slice the sausages in 1cm slices.

Put the chard's leafs in the pan, stir and steam for 30 seconds, then turn off the heat and drain the pan.

Mix together the vegetables, couscous, sausages, crumbled feta, sliced mint, olive oil and balsamic vinegar and serve on a big platter.