Adapted from Annabel Langbein
Bunch of Silverbeet
Herb crumble topping (see recipe below)
Toasted pine nuts (optional)
Blanch the Silverbeet, stalks and leaves. Take out, put to one side in a colander to cool. Once cool, chop up stalks and leaves and saute in oil until coated. Use to line the bottom of a 30cm gratin dish.
Put the Provencal Crust over the Silverbeet to make a complete layer and drizzle with Olive oil. Top with Pine nuts if using
Bake for 40 minutes at around 170 degrees C
Herb Crumble Topping
Prep time: 10 mins
Makes: 2½ cups
½ loaf day-old rustic bread
4 cloves garlic
2 handfuls parsley leaves
1 tsp coarsely chopped rosemary leaves
60g / 2 oz butter, softened but not melted
Finely grated zest of 1 lemon
½ cup coarsely grated parmesan
Break bread into rough chunks, removing crusts if they are very hard, and pulse in a food processor until coarse crumbs form. Measure out 2 heaped cups and freeze any remaining crumbs for future use.
Place garlic, parsley, rosemary, butter and lemon zest in a food processor and whizz to chop finely. Add breadcrumbs and parmesan and pulse to just combine. Herb crumble topping will keep in a container in the fridge for up to a week or can be frozen.
Excellent for a flavour burst over cauliflower cheese, chicken pie or any baked or roasted vegetables