Spiced Silverbeet and Pumpkin Hash
Feel free to sprinkle the hash with some walnuts, pine nuts or hazelnuts. Serve with fried egg, falafels or meat balls - we made ours using nothing but 100% organic lamb mince. For a dairy-free vegan version feel free to use almond milk instead of cream.
For the Silverbeet Pumpkin Hash
- 1/2 bunch silverbeet about 6 leaves
- 1 tbsp light olive oil
- 2 cups finely diced pumpkin pieces
- 1/2 tsp sea salt flakes
- 1/4 cup raisins
- 1/4 tsp freshly ground black pepper
- 1/2 tsp ground cayenne pepper or to taste
- Pinch ground all spice
- 1/3 cup cream
- 1/3 cup water
For the Tzatziki:
- 1/2 cup Greek natural yoghurt
- 2 cm piece cucumber diced finely
- 1-2 tsp chopped dill
- 1/2 tsp garlic powder
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.