1 cup fresh coriander
1 Tbsp caraway seeds, roasted and crushed
½ head of garlic, cloves peeled (Ettrick Gardens, Rosedale Orchard) 
2 Tbsp tomato puree
2-4 red chillies, seeds removed if desired (Ettrick Garden) 
80ml olive oil (Dunford Grove) 

80 ml olive oil (Dunford Grove)
2 onions, sliced (Ettrick Gardens, Rosedale Orchard) 
1 tsp red wine vinegar
1 leek, finely sliced  (Oamaru Organics, Ettrick Gardens) 
1 bunch silverbeet, stems removed and cut roughly (Ettrick Garden, Oamaru Gardens)
1 clove garlic, crushed (Ettrick Gardens, Rosedale Orchard) 
Juice of 1 lemon
Salt and pepper
1-2 tsp Tabil sauce


Firstly make the Tabil by whizzing all the ingredients together, slowly add the oil until a smooth paste has formed. Set aside.

Heat half the oil in a pot and cook the onions over a medium-high heat for 10-15 minutes so the onions go soft, sweet and caramelised. Stir in the vinegar and set aside.

Heat the remaining oil and sauté the leek until it softens, add the silverbeet and garlic. When it has wilted, add the lemon juice and season with salt and pepper. Cover and lower the temperature and braise the silverbeet for 10 minutes. Remove the lid and turn up the heat and stir in the Tabil.

Remove from the heat and serve on a platter, piled high with the sweet, sticky onions and scatter over some wedges of lemon.


You may never look at or eat silverbeet the same after trying this wickedly spiced and aromatically sweet combination. It is worth the effort!

To download a printable version of this recipe click here


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