Greek Silverbeet Mince Rolls
Epitomising the principles of the Mediterranean diet which is linked to low levels of depression and mental health issues, this dinner dish supports an even mood and energy level with a range of B vitamins, magnesium, fibre and folate.
- 12 large silverbeet/swiss chard leaves, blanched for 3-5 mins and drained
- 4 garlic cloves
- 1 brown onion
- 500g lean beef mince
- 400g can of brown lentils
- ½ cup brown rice (pre-cooked according to packet instructions)
- 3 heaped tablespoons pinenuts
- 1 bunch parsley
- 750g jar of passata
- 2 tablespoons of tomato paste
- 1 tablespoon of cinnamon
- 50g feta cheese
- ¼ cup olive oil
- salt & pepper to taste
- Preheat oven to 180°C. Bring a large pot of salted water to the boil and blanch silverbeet/swiss chard leaves for 3-5 mins until softened.
- Remove, drain and pat dry, cutting in a V-shape to remove inflexible part of the white rib.
- Finely chop garlic and onion. Chop parsley stems and leaves, reserving a small handful for garnish. In a medium frying pan, toast pinenuts for 2 mins or until browned. Rinse and drain lentils.
- In a bowl, add mince, garlic, onion, lentils, brown rice, tomato paste, parsley, pinenuts, feta (crumbled), cinnamon, salt and pepper. Mix well with hands until combined.
- In a baking dish, pour 1/2 passata into the bottom to cover the dish.
- Place one silverbeet leaf on a chopping board, and place a log-shape of mince mixture with enough space around to wrap. Wrap short sides inwards, then long sides to make a roll. Place each roll, silverbeet spine side upwards in baking dish. Repeat until all the mixture is used.
- Drizzle with a generous glug of olive oil. Pour remaining passata over rolls.
- Bake for 40-45 mins or until mixture is cooked inside and sauce thickens.