BRAISED CHARD WITH GARLIC, TOMATO & LEMON

SERVES 1-2

150g Swiss or rainbow chard

3 garlic cloves, sliced

3 tbsp olive oil

2 ripe tomatoes, chopped

Salt and pepper

½ lemon, juice and zest

METHOD

‘I don’t believe a salad always has to include raw leaves,’ says Campbell. Separate the chard stems and leaves, thinly slice the stems and tear the leaves. Fry the garlic in oil until golden, then add the tomatoes and stems. Lightly season and cook for 10 mins, then add the leaves. Keep on the heat for another 10 mins, or until the leaves are wilted. Finish it off with lemon juice and serve at room temperature as a side dish – or transform it into a pasta salad.