Silverbeet with pumpkin, pinenuts and lentils. Picture / Babiche Martens

Silverbeet Recipe with Pumpkin, Pinenuts and Lentils

Try Amanda Laird's tasty silverbeet recipe

Serves 4

• 500g peeled and sliced pumpkin 
• 2 tsp brown sugar 
• 1 Tbsp butter, melted 
• 1 Tbsp sherry vinegar 
• Olive oil 
• ½ tsp freshly grated nutmeg 
• Salt and freshly ground black pepper 
• 2 Tbsp pinenuts 
• 3 stalks of silverbeet 
• 1 cup of cooked brown lentils or use lentil du puy (available from Sabato and other gourmet food stores)

1. Preheat the oven to 180C. In a large bowl, add the pumpkin, sugar, butter and vinegar. Add 2 Tbs of olive oil, nutmeg, then season and toss all together.

2. Grease an oven tray, add the pumpkin and bake for 45 minutes.

3. Meanwhile, toast the pinenuts over a gentle heat until coloured - approximately 5 minutes.

4. Slice the silverbeet. Heat a large frypan, add 1 Tbs of olive oil and then the silverbeet, season and stir-fry for 10 minutes.

5. To serve, plate the pumpkin, alternating with the silverbeet then spoon over the lentils and finish with a scattering of pinenuts.

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New Zealand Herald

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