Cooking time

• Cut the onions and rings. Heat a generous layer of sunflower oil in a deep frying pan.
  Mix the onions with plenty of cornstarch. Let it work for 5 minutes.
  Then put the onions in the pan in batches and fry them until they have browned well.
  Let them drain on kitchen paper. And immediately put salt over it.
• Make the lima bean purene by rinsing the lima beans first. Then in the food processor with the juice of the lemon, a dash of olive oil and salt and pepper. Mix everything into a fine smooth puree.
• Fry the chard in the olive oil, add the sumac and ground coriander seeds. Bring it to taste with salt and pepper.
• Build up the salad by spooning the lima bean puree onto a shallow dish first. Divide the chard on top and then the onions.