This is a delicious side dish that would work as part of a selection of Indian dishes or with roast or barbecued beef, lamb or chicken.
Preparation time 10 minutes
1 bunch silverbeet leaves removed from stalk, roughly torn and washed
1 brown onion finely chopped
1 clove garlic finely chopped
1 tspn fresh ginger grated
1 tbspn yellow mustard seeds
1 tspn ground cumin
1/2 cup goats yoghurt (or substitute greek yoghurt)
90g feta (we suggest marinated Barambah feta)
Juice of one lemon
olive oil, salt and pepper to taste
Combine yoghurt, sugar, feta, 1 tbspn olive oil (if using unmarinated feta), lemon juice and garlic in a blender or using a bamix, season with salt to taste. Set aside, this is your dressing.
Heat large frypan over medium heat add oil then add onion and cook until transulcent, add ginger, mustard and cumin and fry until seeds start popping. Add silverbeet and cook until leaves are wilted (add a little water and turn down the heat if the silverbeet is browning.) Add dressing and cook for a couple of minutes. Serve.