A VEGGIE SUPPER

RAINBOW CHARD AND MUSHROOMS 

SERVES 2

1 head of chard

1 tbsp olive oil

1 red onion, finely sliced

1 garlic clove, crushed

1 medium red chilli, finely chopped, plus extra to garnish

4 field mushrooms

100g good quality mozzarella

handful mint leaves

Separate the chard leaves from the stalks. Bring a pan of lightly salted water to the boil and drop in the chard leaves for 2 minutes until wilted. Drain, refresh under cold water and, after squeezing out excess water, set aside. 

Heat the olive oil in a frying pan or wok and add the onion. Fry on a low-medium heat for 5 minutes until just soft. Add the chard stalks and continue to fry for another 5 minutes. Then, add the garlic and chilli. Cook for 1 minute more, then season well with salt and pepper. 

Preheat the grill to high. Lay the mushrooms on a baking sheet, top with torn mozzarella, drizzle over a little olive oil and season generously. Place the sheet under the grill and cook for 5 minutes until the mozzarella is bubbling and golden and the mushrooms have softened. 

Meanwhile, reheat the chard stalks and onions and stir through the chard leaves. Tear the mint leaves and, reserving a few for a garnish, mix through the chard.

Remove the mushrooms from the grill and serve on top of the chard mixture with the remaining mint leaves and a little more chopped chilli, if you like.