Chicory With Fresh Parmesan

4 heads of chicory, cut in half lengthwise
1 teaspoon lemon juice
15 g/1/2 oz polyunsaturated margarine
2 onions, peeled and finely sliced
1 large clove garlic, peeled and crushed
4 tomatoes, skinned and deseeded
salt
freshly ground black pepper
100 g/4 oz spinach, stalks discarded
50 g/2 oz Parmesan cheese, freshly grated

Remove the core from each piece of chicory. Brush with 1 teaspoon of lemon juice. Heat the margarine in a pan and fry the onion, garlic and tomatoes for 3 minutes. Season well with salt and pepper to taste.

Lay a piece of wet greaseproof paper in a steamer: arrange the spinach in an even layer on the top. Top with chicory and spoon on the tomato and onion. Cover with a tight-fitting lid and steam for 8 minutes.

Transfer to a warmed serving dish, sprinkle with Parmesan and serve at once.

SERVES 4