Silverbeet, Golden Kumara, Plum Walnut Salad

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You could try substituting golden beetroot for the kumara, and spinach for the silverbeet in this big, wonderful, full-flavoured dish. It would be good to serve with a simple roast of chicken or pork. You probably wouldn’t need to offer anything else as you are getting your greens and carbs from the one plate.


  • 1 kg Golden kumara
  • 250 g Silverbeet 300 g
  • Walnut halves
  • 3 Tbsp Runny honey
  • 2 Tbsp Grapeseed oil
  • 4 Tbsp Red wine vinegar
  • 4 Tbsp Wholegrain mustard
  • 4 Tbsp Walnut oil, alternatively use olive oil
  • 2-4 Fresh Plums (according to taste), stoned and thinly sliced


  1. Peel kumara.
  2. Cut into bite-sized chunks.
  3. season well and roast with some olive oil.
  4. Keep warm.
  5. Tear the leaves from the stalks of the silverbeet.
  6. Wilt in a little olive oil and water.
  7. Drain the leaves and keep warm.
  8. Caramelise 300g of walnut halves.
  9. Heat honey and grapeseed oil (or some other light oil) in a pan.
  10. Mix in the walnuts and gently combine all together until the nuts are sticky and lightly coloured.
  11. Mix red wine vinegar and mustard with walnut oil, if you have it. If you don’t have walnut oil, use olive.
  12. Make a base of the silverbeet, arrange the roasted kumara over this and scatter the sliced plums.
  13. Top with the caramelised walnuts and dress with the above dressing. 

Organic & Local


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