Quick & Easy Silverbeet Pockets: Recipe by Emily Fleming

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Serves 4

Ingredients

4 cups mixed diced veggies – (carrots, onion, capsicum, mushroom, sweet potato, corn…. Anything works)

8 Large silverbeet leaves

1 cup chopped herbs (parsley, basil) whichever you like

1 tbsp Oil

75g cheese (any cheese you like, I like feta)

Method

Sautee diced veg in oil, season.

Take off heat and stir through chopped herbs

Place a large handful of mixture in the center spine of each silverbeet leaf

Top with cheese

Wrap leaves to form a pocket

Hint:

Good way to use up less than fresh fridge veggies

Good for those with gluten intolerance

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