VegetablesAlison Lambert


VegetablesAlison Lambert

175g dried currants
1 Tbsp white wine vinegar and 1 Tbsp hot water
225g walnuts
1kg silverbeet or spinach, washed and drained
50g freshly grated parmesan cheese
Freshly ground pepper and salt


Soak the currants for at least 30 minutes or longer if possible.

Preheat the oven 200C. Moisten the walnuts with a little olive oil, then roast them on a baking tray for about 5 minutes or until golden; keep a close eye on them as they burn very quickly.

Bring a large pot of salted water to the boil and plunge in the silverbeet stalks, cook for 2-3 minutes and then add the leaves. Cook for a further 2 minutes then drain and lay flat on a tray lined with a dry, clean cloth. Set aside.

Heat a large fry pan up with the oil and add the drained silverbeet , toss to warm through, then add the nuts, and currants, season with salt and freshly ground pepper and lastly the cheese. Toss to combine and serve.

It is great with fish, pork and steak.