Bialik College Kitchen Garden Program Ingredients:
8 silverbeet leaves, stems removed and shredded 1 leek, thinly sliced 2 kumara (800g),peeled & cut into 2.5cm cubes 1 tablespoon honey 2 tablespoons olive oil 2 tablespoons lemon juice ¼ cup pumpkin seeds,toasted 1 packet of risoni
Equipment: chopping board knife baking tray metric measuring spoons/cup scales medium saucepan frying pan juicer
Method: 1. Preheat oven to 200C and lightly oil the baking tray. 2. Place kumara in a bowl and toss with honey & 1 tablespoon of oil. 3. Place on baking tray, in a single layer and roast in the oven for about 25 minutes or until tender. 4. Place a tablespoon of oil in a frying pan and cook leeks till soft and then add the silverbeet and cook for a couple of minutes. Set aside. 5. Cook risoni in a saucepan according to packet instructions. 6. Toast pumpkin seeds in a dry frypan. 7. Drain and then toss together with the kumara, silverbeet & leek mixture and remaining ingredients. 8. Serve warm.