Serves 6
Prep time: 40 minutes. Cook time: 10 minutes
300g rainbow chard
A thick slice of butter
3 garlic cloves, crushed
4-5 slices day-old ciabatta (roughly 100g)
1 x 200g ball mozzarella
2 heaped tbsp tarragon leaves
2 tbsp chopped flat-leaf parsley
1 heaped tbsp chopped dill fronds
100g pine nuts
Salt and freshly ground black pepper
For the dressing
4 tbsp extra virgin olive oil
Juice of 1 lemon
1 Start by cooking the chard. Remove any tough-looking leaves and roughly chop the stems and leaves into 4cm chunks. Heat the butter in a medium shallow pan over a medium heat. Add the garlic and chard. Stir well and put the lid on. Steam for 3-4 minutes and remove immediately before all colour has left the stems.
2 Tear or cube the bread into 2-3cm chunks and put into a large bowl. Add the buttery garlic and chard mixture. Toss to combine and evenly distribute all the ingredients.
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3 For the dressing, mix together the olive oil and lemon juice. Pour over the bread and chard mixture, then leave it to sit for 20 minutes in the fridge to give all the flavours a chance to combine.
4 Just before serving, toss through the mozzarella, herbs and pine nuts. Season and serve.
Recipes extracted from Take One Veg by Georgina Fuggle, published by Kyle Books. Buy from the Times Bookshop for £13.99 (RRP £15.99), free p&p, on 0845 2712134; timesbooks.co.uk