Prep 10 min Cook 30 min Serves 4-6
For the crackers 150g rye flour 150g plain flour 5g dried yeast 2 tsp salt 1½ tsp linseeds 300ml warm water
For the topping 500g swiss chard 200g peas 1 garlic clove, peeled and thinly sliced 5g dried chilli 10g mint, chopped 10ml olive oil 150g goat’s curd 50ml milk Juice and zest of ½ lemon
Heat the oven to 180C/350F/gas 4. Mix all the dry ingredients for the crackers in a bowl. Add the water and mix to obtain a smooth dough. Set aside to rest for 30 minutes.
Between two sheets of baking parchment, roll out the dough as thinly as possible. Peel off the top layer of parchment and bake on a baking tray for 10-12 minutes, then set aside to cool.
Separate the chard stalks from the leaves of and chop both into 5mm pieces. Cook the stalks in boiling water, then add the leaves a few minutes later. Cook until soft, remove with a slotted spoon – reserving the cooking water in the pot – and refresh in iced water.
Blanch the peas in the boiling water, then refresh in the iced water with the chard.
Fry the garlic and chilli in olive oil until golden brown. Add the chard and peas, and fry gently for another two to three minutes. Leave to cool, then stir in the mint.
Whip the goat’s curd and milk to obtain a smooth paste. Break the cracker into pieces, spread with the curd mixture, top with the greens and dress with the lemon juice and zest.
