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
Units
Scale
- 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