Sautéed greens are dressed to the nines in this vegetarian starter, served with a crunchy walnut croquant, cooling yogurt and tart sumac to finish
- 50g sugar, plus a pinch
- 50g walnuts
- 2tbsp extra-virgin olive oil, plus extra to serve
- 1fennel bulb, finely sliced
- 12thin cime di rapa stalks (about 250g)
- 12Swiss chard leaves, stems removed
- 100g strained Greek yogurt
- sumac, to serve
Step 1Put the sugar in a pan over a medium heat. Melt the sugar for 4-5 mins or until it begins to caramelise and turn amber. Add the walnuts and coat them in the melted sugar before setting aside to cool. Once at room temperature, use a muddler or pestle to break the croquant into smaller flakes, sprinkling over a good pinch of sea salt flakes to finish.
Step 2Put a shallow, wide pan over a medium heat and drizzle in the oil. Once hot, add the fennel along with a pinch of sea salt flakes and a pinch of sugar. After 5 mins, once the fennel starts to sweat, add in the cime di rapa, along with another pinch of salt. Next, add the swiss chard leaves with another pinch of salt and cook for 1-2 mins or until the leaves are al dente.
Step 3Drain any excess water from the pan, before adding a dash of olive oil and plating up. Spoon over a dollop of strained yogurt, along with a handful of the walnut croquant and a pinch of sumac.