Rye crackers with whipped goat’s curd and greens

Serves 4-6

For the crackers

• 150g rye flour
• 150g plain flour
• 5g dried yeast
• 2 tsp salt
• 1.5 tsp linseeds
• 300g warm water

For the topping

• 500g swiss chard
• 200g peas
• 1 clove garlic
• 5g dried chilli
• 10g mint
• 10g olive oil
• 150g goat’s curd
• 50g milk
• 0.5 lemon

Step 1
Heat the oven to 180C/350F/gas 4.

Step 2
Mix all the dry ingredients for the crackers in a bowl.

Step 3
Add the water and mix to obtain a smooth dough.

Step 4
Set aside to rest for 30 minutes.

Step 5
Between two sheets of baking parchment, roll out the dough as thinly as possible.

Step 6
Peel off the top layer of parchment and bake on a baking tray for 10-12 minutes, then set aside to cool.

Step 7
Separate the chard stalks from the leaves of and chop both into 5mm pieces.

Step 8
Cook the stalks in boiling water, then add the leaves a few minutes later.

Step 9
Cook until soft, remove with a slotted spoon – reserving the cooking water in the pot – and refresh in iced water.

Step 10
Blanch the peas in the boiling water, then refresh in the iced water with the chard.

Step 11
Fry the garlic and chilli in olive oil until golden brown.

Step 12
Add the chard and peas, and fry gently for another two to three minutes.

Step 13
Leave to cool, then stir in the mint.

Step 14
Whip the goat’s curd and milk to obtain a smooth paste.

Step 15
Break the cracker into pieces, spread with the curd mixture, top with the greens and dress with the lemon juice and zest.