I had no idea what to call this dish, but I had to put it up because it’s super quick, easy and so delicious and nutritious – not to mention suitable for vegetarians and vegans – win/win. And silverbeet is incredibly cheap and affordable at the moment as it’s in season, so there are no excuses for not eating healthy – at least not that it’s ‘too expensive’.
Double up the recipe and you have for lunch the next day as well.
Serves 2
Ingredients:
- 6 stalks silverbeet (green part only, roughly chopped)
- 1 cup of pumpkin (diced)
- 1 medium zucchini (diced)
- 1 cup cooked barley
- Salt & Pepper
- Moroccan Spices
- Small handful shredded coconut
Directions:
- In a pot, combine 2 cups of water to 1 cup of barley. Let it simmer on a low-medium heat for about 30 mins.
- Dice the pumpkin and steam lightly until soft.
- In a skillet, heat 1/2 tsp. coconut oil and add the pumpkin and zucchini to the skillet. Roast/fry for about 3 minutes.
- Add the chopped silverbeet – remember to only use the green part of the silverbeet as the white part will give a bitter taste – toss around with pumpkin and zucchini. Add salt & pepper to taste and 1 tbsp. moroccan spices.
- Add a small handful of shredded coconut and toss together with the rest of the vegetables.
- Add 1 cup of the cooked barley to the dish and toss together.
- Enjoy!
