Free Healthy Recipe - Swiss chard and celeriac with grilled eye fillet

Dairy free, Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

Image by Jerry Colley

The trick with Swiss Chard, or rainbow chard as it is sometimes called it to cook the stalks for quite a while - I love the combo with Swiss chard and celeriac. It looks pretty and tastes great too. This recipe is one I developed for my tribe on The Greengrocer's Diet.

Ingredients

2 tbs extra virgin olive oil (see olive oil)

3 cloves garlic, crushed

1 bunch swiss chard, stalks diced, leaves roughly chopped

400 grams celeriac, peeled and diced

1 tbs lemon juice

1 pinch cracked black pepper

1 pinch sea salt

640 grams eye fillet, fat trimmed

4 tsp buckwheat

Method

Preheat the oven to 180C

Heat the olive oil in a pan with the garlic and add the Swiss chard and celeriac to saute for 10 minutes. Transfer the mixture to a baking dish with the lemon juice and seasoning and place in the oven for the total time of 25 minutes.

After the veggies have cooked for about 10 minutes, heat a seasoned grill pan to hot. Brush the eye fillet with olive oil and sear on all sides for 2 - 3 minutes. Place the meat on a baking tray to cook through for approx 10 minutes or until you like it done. Remove the meat from the oven and cover it with a piece of foil and leave to rest.

Roast the buckwheat in a small fry pan for about 4 minutes or until they darken slightly in colour.

Slice the eye fillet and serve alongside the vegetables and sprinkle the buckwheat over the top.

Makes 4 servings

Prep Time:	10 mins
Cooking Time:	25 mins
Ready in:	35 mins
Suitable for:
Dinner

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Nutritional Information - Per Serve
Kj	1471 kj
Calories	352 kcal
Fat	18 g
Saturated Fat	5 g
Total Carbohydrate	14 g
Total Protein	36 g
Fibre	3 g

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