Pan-fried Bananas with Coconut Yoghurt
You can bake them into a loaf of bread, mix them into a pancake batter, freeze them and cover them in chocolate or make them into ice cream, you can even blend them up into a smoothie…. Is there anything…
15 min
4
All Year
It doesn’t get any fresher than this! The nutrition of silverbeet greens combined with fresh seasonal vegetables makes this nutrient dense recipe an easy choice. A simple peanut dipping sauce adds a Thai inspired flavour to this simple dish.
Ingredients
- 4 large green silverbeet leafs (kale, chard or collard leafs)
- 1 ½ cups cooked rice
- ½ head red cabbage, thinly shredded
- ½ head green cabbage, thinly shredded
- 2 medium carrots, julienned
- Sliced smoked tofu (optional)
- Peanut Sauce:
- ¼ cup sesame seeds
- 1” piece fresh ginger root
- 2 tbsp soy sauce
- 2 tbsp honey
- ½ cup natural peanut butter
- ½ cup water
- Pinch of salt
Method
- To a high speed blender or food processor, add all the peanut sauce ingredients and blend on high until smooth. Set aside.
- Wash and dry each silverbeet leaf. Carefully remove the stem from each leaf. Using a vegetable peeler, carefully shave away the main inner stalk until it is flush with the rest of the leaf- this will help when rolling later.
- To the middle of each leaf, add a portion of rice, red cabbage, green cabbage, carrot slices and tofu (if using). Roll the silverbeet leaf up as you would a burrito, taking care to tuck the edges in as tightly as possible as you roll towards the end of the leaf.
- Slice each roll in half using a serrated knife and serve with a side of peanut dipping sauce.
Notes: if you prefer your silverbeet greens to be softer, you can blanch them by carefully placing in hot water for 10-15 seconds then plunging in an ice bath. Pat the leafs dry before use. You can also fill these wraps with any seasonal vegetables you like. If there is a peanut allergy, you can opt for another nut or seed butter of your choosing in replace of peanut butter.