Remove outer layer of calcots, blanch and chargrill.
Cut bread, drizzle with oil and toast/chargrill. Add oil in a pan. Add carrots, celery, garlic, parsley and chilli. Sweat for 2 minutes.
Add lentils to the pan, and cover with water. Add rainbow chard to a hot pan. Add water to cover, and add olive oil.
Chop the wild garlic and parsley and blend. Add olive oil and a pinch of salt. Take roots off the barba di fratti, and blanch for one minute.
Place sourdough on plate, top with lentils, pesto, burrata and barba di fratti to serve.
Remove outer layer of calcots, blanch and chargrill.
Cut bread, drizzle with oil and toast/chargrill. Add oil in a pan. Add carrots, celery, garlic, parsley and chilli. Sweat for 2 minutes.
Add lentils to the pan, and cover with water. Add rainbow chard to a hot pan. Add water to cover, and add olive oil.
Chop the wild garlic and parsley and blend. Add olive oil and a pinch of salt. Take roots off the barba di fratti, and blanch for one minute.
Place sourdough on plate, top with lentils, pesto, burrata and barba di fratti to serve.
