Name: The Agrarian Kitchen’s silverbeet with Meyer lemon and feta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 500 gm silverbeet, leaves and stalks separated, stalks cut into 3cm pieces; 2 Meyer lemons, very thinly sliced on a mandolin; 200 ml extra-virgin olive oil, plus extra, to serve; 150 gm cow’s milk or goat’s milk feta

“Silverbeet is an underrated vegetable. Simply boiled like this and dressed with shaved lemon and olive oil is a beautiful way to make it shine. Or substitute any green leafy vegetable, such as spinach or kale,” says chef Rodney Dunn. “Salty feta is the crowning glory on this dish. We make our own, but there are many excellent examples readily available to buy.”

Ingredients

500 gm silverbeet, leaves and stalks separated, stalks cut into 3cm pieces

2 Meyer lemons, very thinly sliced on a mandolin

200 ml extra-virgin olive oil, plus extra, to serve

150 gm cow’s milk or goat’s milk feta

Method

Bring a large saucepan of salted water to the boil over high heat, add silverbeet stems and blanch (2 minutes). Add leaves to the pan and cook for another 2 minutes or until tender. Drain, refresh
in iced water, then drain well.

Place lemons in a bowl and season liberally with salt flakes. Add oil and stir until combined. Stand for 20 minutes before serving.

To serve, arrange silverbeet in a shallow bowl, top with lemon slices and crumble over feta. Drizzle with olive oil and season with freshly cracked black pepper.

This recipe also calls for standing (see method).

Meyer lemons are prized for their sweetness and thin skin, making them a less acidic option than other lemon varieties. They are distinguished by their smooth, dark yellow skin, rounder form and smaller size.
Note

Photography by Alicia Taylor

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

Instagram

Styling by Rodney Dunn

Ingredients

Method

Related stories