Author of this recipe
This is a typical salad from Lebanon that was shared by Lina Hatem in Sydney, Australia. Like many Lebanese influenced salads they just use simple fresh ingredients and this one is no exception. In a traditional Lebanese way you might use wild green leaves such as chicory, endive or even dandelion. However in this salad we use silverbeet (also know as swiss chard or spinach).
Lina served this salad with freshly harvested radish but she said you can also serve hindbeh with other fresh vegetables like cucumber, tomato or capsicum.
Preparation
Roughly cut, then boil the silverbeet leaves for a few minutes. Drain and squeeze to remove excess water. Put to the side.
Slice 2 or 3 onions and fry in a little olive oil until translucent. Add the leaves and cook for a few minutes longer.
Serve on a plate for everyone to share. Simply squeeze some fresh lemon juice over the top just before serving and add some salt and pepper to taste.
Enjoy with Lebanese bread and some fresh vegetables on the side. Note: Some people like to add a few cloves of crushed garlic with the onions for more flavour - but that's up to you!
Tips from the author
A salad that can be served as a side dish for 4 people. This salad is prepared using silverbeet (also known as spinach or swiss chard) but you can substitute with chicory, endive or english spinach.
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