Claire Inwood's Lebanese Silverbeet





My mother was a longtime member of the Avondale Catholic Women's League, where she met Anita. Mum would come home from league meetings with a little container of Anita's Lebanese salad. I remember it's green freshness and the pungency of garlic. At the time...1970's..it seemed very exotic as silverbeet was always boiled in our house and garlic hadn't even entered the kitchen yet ! Quite a strong little dish, I think it would be great with roast lamb, tagine or any Middle Eastern meal

Ingredients

A large handful of silverbeet leaves, washed and lower stalks removed
Garlic, one or two cloves with skins removed
1/2 small onion, peeled
A handful of fresh mint leaves
Fresh lemon juice
Olive oil
Salt and pepper


 

Method

Shred the silverbeet, then chop coarsely...into about 1/2 cm pieces.Place in a bowl.
Finely chop garlic and mint and add to silverbeet.
Dice the onion as finely as you can and add to bowl.
Squeeze lemon juice into bowl and drizzle over a little olive oil and a sprinkle of salt and pepper.
Stir, taste and adjust seasonings and let sit for a while before serving.

Variations :
Similar thing.... blanch some silverbeet leaves, cool under cold water, squeeze all the water out of them. Chop and toss with black olives [minus stones] toasted almonds or pistachios, lemon juice, olive oil, salt and pepper..a few sauteed red capsicum would be nice in there too or extend with some sauteed red onion wedges.
                  
As above with blanched silverbeet adding toasted pinenuts, raisins, lemon and olive oil.