Spiced Silverbeet and Pumpkin Hash
Recipe Type: Main
Cuisine: Italian
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
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.
  • For the Silverbeet Pumpkin Hash
  • ½ bunch silverbeet (chard), about 6 leaves
  • 1 tbsp light olive oil
  • 2 cups finely diced pumpkin pieces
  • ½ tsp sea salt flakes
  • ¼ cup raisins
  • ¼ tsp freshly ground black pepper
  • ½ tsp ground cayenne pepper, or to taste
  • Pinch ground all spice
  • ? cup cream
  • ? cup water
  • For the Tzatziki:
  • ½ cup Greek natural yoghurt
  • 2 cm piece cucumber, diced finely
  • 1-2 tsp chopped dill
  • ½ tsp garlic powder
  1. 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.
  2. 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.
  3. In a small bowl mix together all ingredients. Set aside until needed.
Recipe by Honest Cooking at https://honestcooking.com/spiced-silverbeet-and-pumpkin-hash/