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.
By Martyna Candrick
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.
Originally Published: August 7, 2013