Recipe supplied by Rayner.
Filling for crêpes
250g of freshly picked Warrigal Greens – use leaves only
1 onion (or 2 leeks or spring onions)
3 tablespoons of olive oil
200g Fresh Curd Cheese
3 tablespoons of chopped parsley
1 tablespoon of toasted pine nuts (optional )
Zest of one lemon
Salt to taste.
Rinse the Warrigal Greens in water and then blanch by immersing in boiling water for 2 minutes.
Drain and squeeze as much water out as possible. Use a colander and potato masher.
Place on a chopping board and roughly chop.
Thinly cut onion and cook until soft.
Mix all the ingredients. If too dry add some yoghurt.