Soak the grains and beans mix in fresh water for 1 hour.

Rinse, place in a pot with enough water to cover the whole mix and add the kombu seaweed, chopped finely.

Cover with a lid and bring to a boil, simmer for 45 minutes (20 minutes in a pressure cooker).

Meanwhile chop finely the celery, carrot, onion and dried tomatoes together, place them in a large pot with two tablespoons of extra virgin olive oil, turmeric, cumin and chopped herbs. Fry gently for a few minutes.

Wash then cut the chard leaves into small pieces and add them to the pot along with vegetables, sundried tomatoes, herbs and spices. Season with salt and pepper and simmer gently without a lid until the chard leaves get soft, stirring occasionally.

Blend two ladles of cooked grains and beans and add them to the chard. Also add the remaining whole grains and beans with a ladle of their cooking water, add a little salt and pepper and simmer for 5 minutes.

Turn off the heat, add a drizzle of olive oil and serve immediately.