Serves 5-6 as a side

8 medium rainbow carrots in various colors
1 bunch swiss or rainbow chard, stems only
10 mint leaves, roughly torn
2 T fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon sugar
1/4 teaspoon sumac (optional)
1 t flax or chia seeds (optional)
pinch of salt and cayenne pepper

Peel carrots and slice larger ones lengthwise so they are fairly uniform. Split chard stems as needed to achieve similar uniformity. Bring a large pot of water to boil and add the carrots. Cook for about 5 minutes, remove and cool in an ice water bath. Cook the chard in the same boiling water for 3 minutes, remove and cool in an ice water bath. Whisk together the remaining ingredients in a bowl. On a plate, arrange the carrots and chard by color. Drizzle dressing on top and sprinkle mint leaves. Serve cold or room temperature.