Lebanese Silverbeet Stalks with Tahini 3 cups silverbeet stalks, trimmed and cut 2 cm pieces 60 ml lemon juice 70 ml tahini 1 clove garlic, crushed ½ tsp salt parsley to serve Put stalks in saucepan, cover with cold water, cover and bring to a boil. Cook 10 min or until tender. Drain very well Beat together the lemon juice, tahini, garlic, salt and 60 ml water. Pour over stalks and toss to coat. Serve hot or at room temp with parsley leaves. Good way to use up those silverbeet stalks. thanks to davidt4.wifey loves it and so nice as a side dish one night after using the leaves sweated down the previous night.
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