1. Rinse the chard well. Cut the stems from the leaf and cut them into bits. Remove the seeds from the chilli pepper and chop finely. Peel the shallots & garlic, and cut into small pieces. Heat 1 tablespoon of olive oil in a pan and fry the pieces of chilli pepper, shallot and garlic until translucent. Add the chard stems, let it simmer for about 10 minutes in the closed pan. Simmer gently over medium heat and season with lemon juice, salt and pepper.
2. Meanwhile, bring the lentils to the boil in the vegetable stock and let cook gently for 10-15 minutes. Mash the lentils lightly with a fork and season with za’atar and salt. Cut the dried apricot into small pieces and stir through the lentils.
3. Cut the tomatoes in half, remove the seeds and stems, chop flesh in small pieces. Pick the parsley leaves and finely chop. Mix with the tomatoes and 1 teaspoon olive oil, season with salt and pepper and let it soak.
4. Blanch the large Swiss chard leaves for about 1 minute in a large pan with boiling salted water, rinse under ice cold water and pat carefully dry.
5. Drain the moisture from the tomatoes. Spoon some on each chard leaf of the three fillings (chard, tomatoes, lentils). Fold the leaf end onto the filling, fold in the sides and roll the leaves with filling from front to back. Fasten the packages with kitchen twine or a cocktail picker (wooden). Heat 1 tablespoon of olive oil in a pan and fry the parcels briefly on all sides.

This could make a great addition to a BBQ or a seasonal feast.