Braised silverbeet topped with bacon and rosemary roasted pumpkin

This wonderfully warming salad is very comforting. The braised silverbeet and rosemary add a fragrant and earthy touch. It’s perfect served with the deliciously crisp and salty bacon pieces. When I’m feeling like something simple, I’ll make this dish as a stand-alone dinner, although it is fantastic served alongside a roast, too. Photograph, props and styling by Eleanor Ozich.

  • 35 mins cooking
  • Serves 4
  • Print


  • 2 cup 1cm-diced pumpkin
  • 2 rashers bacon, cut into 1cm pieces
  • 2 tablespoon olive oil
  • handful fresh rosemary leaves
  • sea salt
  • 2 tablespoon olive oil or butter
  • 1 small_piece onion, finely diced
  • 5 clove garlic, finely chopped
  • 2 anchovy fillets, finely chopped
  • 1 cup chicken or vegetable stock*
  • large bunch silverbeet, stems removed, roughly chopped
  • 1 tablespoon lemon juice
  • pumpkin seeds, toasted, to garnish


  • 1
    Preheat the oven to 180°C.
  • 2
    In a large baking dish, combine the pumpkin and bacon and toss with olive oil to coat. Sprinkle the rosemary over the top. Season with sea salt and pepper. Roast in the oven for 20-25 minutes or until golden.
  • 3
    Meanwhile, heat oil or butter in a large, heavy-based saucepan over a low heat. Add the onion, garlic and anchovies, stirring until onion and garlic start to colour. Add the stock and silverbeet, then cover with a lid. Simmer, stirring regularly, for about 25 minutes or until the leaves are tender. Add the lemon juice and season to taste.
  • 4
    Transfer braised silverbeet to a warmed serving dish, scatter with the crisp, roasted pumpkin and toasted pumpkin seeds. Serve immediately.


*Check label if eating gluten free

read more from