I think the inspiration for this dish came from a dining experience at A Tavola a little while back. The red cabbage slaw, served as a side, came dotted with a good handful of raisins, a Sicilian tradition I’m told, and was dressed with dolce latte – sweetened condensed milk. Rather than recreate an exact copy, partly because the sugar amount in sweetened condensed milk scares me, I thought I’d use silverbeet in mine and sweeten it slightly with cubes of pumpkin.
Silverbeet or Swiss chard is that slightly too-big-to-fit-in-the-shopping-bag leafy green. Many people get put off by the seemingly cumbersome to prepare vegetables such as silverbeet, but preparation couldn’t be easier. Simply wash the leaves, remove the stalk and chop up the leaves roughly. You can reserve the stalks and pickle them or braise them.
Spiced with just a touch of sea salt, pepper, all spice and cayenne – which is said to aid digestion, the dish is “sweetened” with caramelised pumpkin. We served ours with a few 100% organic lamb meatballs and a simple yoghurt, cucumber and dill tzatziki sauce but you could add a can of drained chickpeas, fried egg or serve this alongside falafel for a vegetarian / vegan version. 
Spiced Silverbeet and Pumpkin Hash
- Total Time: 20 mins
- Yield: 2 1x
Description
This Spiced Silverbeet and Pumpkin Hash recipe is easy to make and full of warm Mediterranean flavours. It can be served as a side or base to anything from falafels to fried eggs.
Ingredients
- For the Silverbeet Pumpkin Hash
- 1/2 bunch silverbeet (chard), about 6 leaves
- 1 tbsp (15 ml) light olive oil
- 2 cups (280 g) finely diced pumpkin pieces
- 1/2 tsp sea salt flakes
- 1/4 cup (35 g) raisins
- 1/4 tsp freshly ground black pepper
- 1/2 tsp ground cayenne pepper, or to taste
- Pinch ground all spice
- ⅓ cup (80 ml) cream
- ⅓ cup (80 ml) water
For the Tzatziki
- 1/2 cup (120 ml) Greek natural yoghurt
- 2 cm piece cucumber, diced finely
- 1-2 tsp chopped dill
- 1/2 tsp garlic powder
Instructions
- Wash silverbeet and shake off water. Using a sharp knife, trim off the stalks by running the knife in a v-shape into the leaf. Slice leaves finely, into about 1cm wide ribbons, across.
- In a large pan heat oil over medium-high heat. Add diced pumpkin and sprinkle with sea salt. Cook for about 3 minutes, stirring, until caramelised. Add silverbeet, raisins, season with spices and stir. Reduce heat to medium. Add cream and water and cook covered, stirring from time to time, for a further 5-10 minutes.
- In a small bowl mix together all ingredients. Set aside until needed.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
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Frequently Asked Questions
What is silverbeet and how do I prepare it for this recipe?
Silverbeet (also called Swiss chard) is a leafy green with large leaves and prominent stalks. The article explains that preparation is simple: wash the leaves, remove the stalks by running a knife in a V-shape into the leaf, then slice the leaves into roughly 1 cm wide ribbons. You can reserve the stalks and pickle or braise them separately.
Why does this hash include raisins?
The article notes that the inspiration came from a Sicilian tradition of dotting red cabbage slaw with raisins. The 1/4 cup (35 g) of raisins add sweetness that balances the cayenne pepper and ground allspice and complements the caramelised pumpkin — they’re an intentional flavor component, not just garnish.
What can I serve with this hash to make it a complete meal?
The article specifically suggests serving it with organic lamb meatballs and a yoghurt-cucumber-dill tzatziki (whose recipe is included), or adding a can of drained chickpeas, a fried egg, or serving alongside falafel for a vegetarian or vegan version.
