Sweet and Sour Silverbeet Salad

My favourite vegetable to have alongside lamb is silverbeet (sometimes known as chard). This sweet and sour treatment deals admirably with lamb fat, making it a great companion. Cooked greens as salad are an overlooked pleasure. The key is to squeeze the greens dry so the dressing is not diluted too much. This results in an alarming loss of volume in your greens, so always start with more than you think you’ll need.

2 tablespoons red wine 2 tablespoons red wine vinegar 1 tablespoon water 3 tablespoons currants 60 grams almonds 400 grams silverbeet, including stems 2 tablespoons olive oil pinch salt

Bring the red wine to the boil in a small pan and cook for 1 minute, then add the vinegar, water and currants. Take off the heat and let it sit covered, at room temperature, for at least 2 hours. It’s almost better to leave this