1 small celeriac, peeled then cut into ribbons using a vegetable peeler
1 lemon, juice only
40g/1½oz pumpkin seeds
2 tbsp extra virgin olive oil
4 thyme sprigs, leaves removed
2 garlic cloves, finely chopped
½ tsp dried chilli flakes
1 bunch chard, stalks sliced and leaves shredded
20g/¾oz pecorino or hard vegetarian cheese
salt and freshly ground black pepper
Squeeze most of the lemon juice into a large bowl of cold water and add the celeriac ribbons.
Dry-fry the pumpkin seeds in a frying pan over a medium heat until they’ve puffed up and popped. Set aside.
Bring a large saucepan of salted water to the boil, add the celeriac and cook for 1 minute. Drain and reserve the water.
Heat the oil and butter in a large non-stick frying pan over a medium heat. When the butter has melted add the thyme, garlic and chilli flakes and cook for 5 minutes until fragrant and almost golden.
Add the chard to the pan and cook for a couple of minutes, season with salt and pepper and a squeeze of lemon juice. Turn up the heat and stir in half the cheese. Add the celeriac and a slosh of the cooking water and toss, shaking the pan until the sauce looks glossy.
Divide between plates, top with more cheese and serve.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.