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Silverbeet, mint and parmesan salad

Name: Silverbeet, mint and parmesan salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbs olive oil; 2 bunches baby silverbeet, stalks trimmed; 1 bunch mint, leaves picked; 100g parmesan, crumbled; 2 tbs white wine vinegar; Zest and juice of 1 lemon; 1 tbs Dijon mustard; 100ml olive oil

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 02, 2015

Struggle to get through a whole bunch of silverbeet? Mint and parmesan makes it thoroughly delicious.

2 tbs olive oil
2 bunches baby silverbeet, stalks trimmed
1 bunch mint, leaves picked
100g parmesan, crumbled

Vinaigrette

2 tbs white wine vinegar
Zest and juice of 1 lemon
1 tbs Dijon mustard
100ml olive oil

Method

1.

For the vinaigrette, place all ingredients in a bowl and whisk until well combined. Season and set aside.
2.

Heat oil in a frypan over medium heat. Cook silverbeet, in batches, for 3-4 minutes until tender and slightly wilted. Transfer to a bowl with mint and toss with vinaigrette. Serve scattered with parmesan.