I had so much silverbeet in the garden I had to try and use a decent chunk of it in a dish. We had a BBQ on the only nice day of the week and ate this with grilled asparagus, lemony spinach orzo and some meat.
500g silverbeet - I picked ours out of the garden and it was hard to tell if it was like shop bought bunch so I weighed it.
1 cup or so of mint leaves
4 T plus 1 tsp rice wine vinegar
2 T plus 1 tsp honey
1 tsp salt
2 T extra virgin olive oil
1/4 cup currants
70g pinenuts - I actually used half pinenuts and sunflower seeds as there wasn’t as many left as I hoped.
Remove the leafy greens from the stalks. Finely slice the stalks and put them in a bowl with the vinegar, honey, salt, olive oil and currants. Leave them to slightly pickle while you sort everything else.
Toast the pinenuts until lightly brown. Watch them as they catch quickly and they’re not cheap!
Sliced the silverbeet leaves and place them in a large bowl with the mint leaves. I just left my mint whole.
When you are ready to serve mix the silverbeet and mint with the stalks and dressing and add in the pinenuts. Season to taste.