Image by Jerry Colley
The trick with Swiss Chard, or rainbow chard as it is sometimes called it to cook the stalks for quite a while - I love the combo with Swiss chard and celeriac. It looks pretty and tastes great too. This recipe is one I developed for my tribe on The Greengrocer's Diet.
Preheat the oven to 180C
Heat the olive oil in a pan with the garlic and add the Swiss chard and celeriac to saute for 10 minutes. Transfer the mixture to a baking dish with the lemon juice and seasoning and place in the oven for the total time of 25 minutes.
After the veggies have cooked for about 10 minutes, heat a seasoned grill pan to hot. Brush the eye fillet with olive oil and sear on all sides for 2 - 3 minutes. Place the meat on a baking tray to cook through for approx 10 minutes or until you like it done. Remove the meat from the oven and cover it with a piece of foil and leave to rest.
Roast the buckwheat in a small fry pan for about 4 minutes or until they darken slightly in colour.
Slice the eye fillet and serve alongside the vegetables and sprinkle the buckwheat over the top.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 25 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1471 kj |
| Calories | 352 kcal |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 14 g |
| Total Protein | 36 g |
| Fibre | 3 g |
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