I love to serve this salad with Middle Eastern, Greek or Moroccan dishes. Raw silverbeet is powerfully healthy, and the fetta, walnuts, herbs and lemon make it also incredibly delicious.
1/2 of a small bunch of silverbeet, or 3-4 large leafy stalks
60 grams fetta cheese
1/4 a red onion, finely sliced
Juice of one lemon
1/4 cup extra virgin olive oil
1/2 tablespoon fresh dill, chopped
small handful of fresh parsley, finely chopped
50 grams walnuts
Remove the silverbeet leaves from the stalks by holding them upside down, by the white bottom part of the stalk, and slicing down the edge of the stalk with a very sharp knife. Soak the leaves in a large tub of cold water several times (putting the water on your garden when done, of course). Shred the leaves and chop them a bit. Place in a salad bowl.
Crumble the fetta over the top of the silverbeet, and throw in the onions, dill and parsley. Toss gently.
Pound the walnuts in a mortar and pestle until crumbled, and scrape into a jar. Pour in the oil and lemon juice and shake well. Pour the dressing over the salad and toss until coated.