Silverbeet with Bacon Pumpkin and Feta Recipe
Elevate your mealtime with this vibrant Silverbeet with Bacon, Pumpkin, and Feta recipe, a delicious medley of hearty veggies, savory bacon, and tangy feta cheese. Perfect as a warm side dish or a light, wholesome meal, this dish combines roasted golden pumpkin, tender silverbeet, and crispy bacon, all brought together with a touch of garlic and optional chili flakes for a subtle kick. The crumbled feta adds a creamy, salty finish that perfectly balances the flavors. Ready in under 45 minutes, this recipe is easy to prepare, packed with nutrients, and irresistibly tasty. Whether you're looking to impress dinner guests or whip up a comforting weekday dish, this recipe hits the mark with its satisfying texture and bold combination of seasonal flavors.
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Recipe Information
Ingredients
- 1 bunch Silverbeet
- 500 grams Pumpkin
- 2 tablespoons Olive oil
- 150 grams Bacon
- 100 grams Feta cheese
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Chili flakes (optional)
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Peel and cut the pumpkin into 2 cm cubes. Toss the cubes with 1 tablespoon of olive oil, a pinch of salt, and pepper, then spread them evenly on the baking tray.
Roast the pumpkin in the preheated oven for 20-25 minutes, or until golden and tender. Set aside once done.
While the pumpkin roasts, prepare the silverbeet by washing it thoroughly and separating the leaves from the stems. Chop the stems into small pieces and roughly chop the leaves. Set both aside separately.
Heat the remaining 1 tablespoon of olive oil in a large skillet or frying pan over medium heat.
Add the chopped bacon and cook until it becomes crispy, about 5-7 minutes. Remove the bacon from the pan and set it aside on a plate lined with paper towels.
In the same pan, add the chopped silverbeet stems and cook for 3-4 minutes until they start to soften.
Add the minced garlic and chili flakes (if using) to the pan and sauté for 1 minute until fragrant.
Add the chopped silverbeet leaves to the pan and cook for 3-5 minutes until wilted. Season with salt and pepper.
Remove the skillet from heat and gently fold in the roasted pumpkin and crispy bacon.
Crumble the feta cheese over the top and lightly toss to combine.
Serve warm as a side dish or enjoy it on its own as a light meal.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 17.7 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 782 mg | 60% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3696 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
