Getting your daily serving of greens has never been easier, or tastier for that matter. Rainbow chard, best known for its brightly coloured stalks, is packed with goodness and takes on a beautiful texture when gently braised. If you can’t find the mutli-coloured variety, try regular Swiss chard, also known as silverbeet. Beetroot leaves would work equally well too.

Serves
2

Preparation

15min

Cooking

20min

Skill level

Easy
By
Average: 3.8 (10 votes)
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Ingredients

  • 300 g cauliflower, cut into small florets
  • 2 tbsp extra-virgin olive oil
  • 1¼ tbsp baharat (see Note)
  • salt and black pepper, to taste
  • 400 g (1 bunch) rainbow chard, well washed and drained
  • 250 g sweet potato, cut into 2 cm pieces
  • 1 small red onion, finely chopped
  • 1 cob corn, kernels removed
  • 2 cloves garlic, crushed
  • 80 ml (⅓ cup) vegetable stock or water
  • 80 g fresh ricotta, to serve
  • ¼ cup mint leaves, torn, plus extra to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 220ºC. Combine the cauliflower, 1 tablespoon olive oil and 1 teaspoon baharat in a bowl. Season to taste and toss until well coated. Arrange in a single layer on an oven tray line with baking paper. Transfer to the oven and roast for 20–25 minutes until golden. 

Meanwhile, remove and discard the stems from the rainbow chard and slice the leaves into 2 cm-thick strips. Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the potato, onion, corn and garlic. Cook, stirring occasionally, for 6–7 minutes until the potato begins to soften. Add 1 tablespoon baharat and cook for 2 minutes until the vegetables are well coated. Add the rainbow chard and vegetable stock or water. Season to taste, give everything a good stir, cover and simmer for 13–15 minutes until the potato is tender. Remove from the heat and stir through the mint. 

Divide the vegetables between bowls, top with cauliflower, ricotta and extra mint. Serve immediately.

 

Note

• Baharat is a Lebanese spice blend sometimes referred to as Lebanese mixed spice or seven spice. You can buy baharat from quality spice merchants and Middle Eastern food stores.

 

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Lou Fay.