RAINBOW CHARD WITH BRAISED WHITE BEANS

SERVES 4 PREP + COOK 45 MINS

◆ 4 slices sourdough bread, cut on the diagonal

◆ ¼ cup extra-virgin olive oil

◆ 3 shallots, sliced thinly

◆ 2 long red chillies, seeded, sliced thinly

◆ 4 garlic cloves, sliced thinly

◆ 1 bunch rainbow chard

◆ 2 x 400g cans cannellini beans, drained, rinsed

◆ 2 cups vegetable stock

◆ ½ cup parsley, chopped coarsely

◆ 2 tbsp sherry vinegar

◆ 4 eggs

◆ 1/3 cup shaved parmesan

◆ micro herbs, to serve

◆ lemon wedges, to serve

1 Brush sourdough slices on both sides with half the oil. Preheat a chargrill pan over high heat. Cook bread 2 mins each side or until char marks appear.

2 Heat remaining oil in a large, deep frying pan over medium heat, cook shallot 5 mins or until softened. Add chilli and garlic, cook a further 1 min or until fragrant.

3 Meanwhile, strip chard leaves from stems, shred leaves coarsely. Thinly slice stems. Add stems to frying pan, cook 2 mins or until starting to soften. Add beans and stock, increase heat to high, cook 5 mins or until stock is reduced by half.

4 Add chard leaves to pan, cook 2 mins or until wilted. Remove pan from heat, stir in parsley and vinegar. Season. Keep warm.

5 Bring a large saucepan of water to the boil, reduce to simmer, break eggs into water one at a time. Poach 2 mins or until whites are set and yolks are still runny. Remove with a slotted spoon, drain on paper towel.

6 Divide chard and bean mixture among plates, top with parmesan, poached eggs and micro herbs. Serve with grilled sourdough and lemon wedges.