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
Scale
- 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
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: Main
- Cuisine: Italian