Chard Stalks with Tahini

I was in Nairobi last week with my mum, Granny sent over the most amazing basket of Swiss chard.  We made a delicious chard and mint soup with it, and were left over with all these beautiful white stalks, not quite sure what to do with them.  Here is an idea from 'Moro', the perfect way to use up the stalks.

500g chard stalks, washed and trimmed.  Cut into roughly 4 cm long, 2 cm thick slices.
Tahini Sauce-see below
1 tsp nigella seeds
sea salt.

Tahini Sauce:
2 garlic cloves
3 tbsp tahini paste
juice of 1 lemon
5 tbsp water
sea salt and black pepper
Crush the garlic cloves to a paste with a good pinch of salt in a pestle and mortar.  Transfer to a small mixing bowl.  Whisk in the tahini and then thin with the lemon juice.  Add water until you have a consistency of double cream.  Check the seasoning.

Bring a large saucepan of salted water to the boil.  Add the chard stalks, put a lid on and wait for the water to come back to the boil.  Cook for 30 seconds more and check to see if the stalks are tender.  Drain in a colanderand run under cold water for a short while to cool.  Leave to drain.  Toss with the tahini sauce and serve with a few nigella seeds on top.