Cook the rice in a pan of boiling salted water according to the packet instructions.

Trim the chard stalks, cut them off and pop into a colander with the leaves on top, cover and steam above the rice for 3 minutes, then remove.

Meanwhile, finely chop the cherries and, in a large bowl, mix with 1 tablespoon each of red wine vinegar and rice cooking water, then 1 tablespoon of extra virgin olive oil.

Finely slice the walnuts, then the chard stalks, shred the leaves.

Drain the rice well, add to the cherry dressing bowl with all the chard and crumble in the feta.

Toss well, then taste and season to perfection with sea salt and black pepper.

Dish up, and sprinkle over the walnuts.