100 ml extra virgin olive oil 5 garlic cloves, crushed ½ loaf stale dense bread, roughly cubed ½ tablespoon smoked paprika ¼ bunch Swiss chard oil for deep-frying salt ½ bunch flat-leaf parsley, chopped zest of 3 lemons
Preheat the oven to 160°C. In a flameproof baking dish large enough to fit all the bread, heat the oil, then add the crushed garlic and cook over low heat until the garlic is soft and golden. Remove the garlic from the oil and discard. Add the bread to the baking dish, sprinkle with the paprika and turn to coat in the oil. Cook in the oven, tossing every few minutes, until the bread is golden brown. Remove from the oven and aside to cool. Pulse the bread in a food processor to achieve very coarse crumbs - you want a chunky migas. Remove the leaves from the Swiss chard and cut them into small pieces. Place the silverbeet in a deep-fryer (or in a large saucepan filled two-thirds full with oil) at 180°C and cook the leaves until the oil stops bubbling. Transfer the Swiss chard to paper towel and allow the excess oil to drain off completely. When cool enough to handle, crumble the crispy Swiss chard by hand and lightly season. Put the breadcrumbs, Swiss chard, parsley and lemon zest in a bowl and mix well to combine.
