Orange and Silverbeet Salad

Shop Ingredients
Serves 2



  1. Separate silverbeet leaves from stems. Chop stems. Roughly tear leaves.
  2. Heat oil in a large frying pan over medium heat.
  3. Add garlic and silverbeet stems. Cook for 3 to 4 minutes or until stems are just tender.
  4. Add sultanas, orange juice and orange rind. Stir to combine.
  5. Add leaves. Cook, stirring, for 2 to 3 minutes or until wilted.
  6. Season with salt and pepper.
  7. Top with almonds. Serve.

You can order organic oranges and silverbeet when in season, along with many other groceries from our webstore.


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  1. Very yummy thank you. I changed it a little though – I added some burghul (to make a complete protein and soak up excess orange juice)which was nice. Some roast pumpkin goes well with it as well 🙂

    1. If the oranges are a little too tart, you might like to try adding some more sultanas or even a little honey to take the edge off.