- 1 Bunch of Large-Leaf Swiss Chard
- 17.5 oz Pumpkin
- 1 Spring Onion
- For the Brandade:
- 15 oz Cod
- 1.5 fl. oz Single Cream
- 1.5 fl. oz Olive Oil
- 1 Boiled Potato
- 2 Cloves of Garlic
- 1 Chilli Pepper
- For the Hummus:
- 10.5 oz Cooked Chickpeas
- 10 oz Vegetable Stock
- 1.5 oz Extra Virgin Olive Oil
Place the cod and a dash of olive oil in a microwaveable dish with a lid and microwave on full power for 3 minutes. Once it has cooled down, remove the skin and bones and put aside.
Slice the garlic and fry with the chilli pepper in olive oil. Once it has turned golden brown, take off the heat and put into olive oil.
Put the cod, boiled potato, single cream and the oil used to fry the garlic in a blender and blend until you get a smooth paste.
To make the hummus, blend all the ingredients together to make a light, smooth cream.
Remove the stalk from the leaves of the Swiss chard and blanch the leaves for about 30 seconds in boiling water. Arrange them on clean towel to dry.
Next blanch the stalks for 2 minutes. Wash under cold water and then chop up.
Gently fry the chopped spring onion in a saucepan with a dash of olive oil for about 5 minutes. Add the chopped stalks and fry together with the spring onion for a couple of minutes.
Cut the pumpkin into cubes and sauté in a frying pan with a little olive oil over a medium heat for a few minutes. Add salt and pepper to taste.
If the Swiss chard leaves are very big, remove the central rib to make them easier to handle.
Fill each leaf with a spoonful of onion and stalk mix and a spoonful of the cod brandade. Wrap up the leaf to make a round ball.
Spread the hummus across a plate. Microwave the stuffed Swiss chard in a container with a lid for a couple of minutes. Arrange on the hummus and finish off with the cubed pumpkin and a dash of extra-virgin olive oil.
Total Time: 40 minutes
Serves: 6 to 8