No Waste Chard Stalks with Courgette Kefir Tzatziki

Courgette Tzatziki

1. Grate the courgette and place it in a clean tea towel. Squeeze out as much moisture as possible to prevent the tzatziki from becoming watery. Transfer the courgette to a mixing bowl.

2. Add the kefir, lemon zest, and freshly chopped mint to the bowl with the courgette. Season with salt and pepper. Stir everything together until well combined.

Buttery Chard Stalks

Cook on the hob

1. Heat a small frying pan over medium heat and melt the butter. Once the butter is fully melted, add the chard stalks and fry for 5 minutes until they are lightly golden.

Cook in the Ooni

1. Heat the Ooni to a medium flame. Add the stalks to a cast iron pan with the butter. Season with salt and pepper. Cook for about 5 minutes, or until the stalks are tender and lightly golden, making sure to rotate the tray for even cooking.

2. Spread the courgette tzatziki onto a serving plate. Arrange the buttery chard stalks on top, along with some roasted beetroot for added flavour and colour.