Silverbeet lasagne

SERVES: 4 TIME: 90 minutes

INGREDIENTS

1 onion, finely chopped 6 cloves garlic, finely chopped 1 tin tomato puree 1 tsp each of coriander, yellow mustard,

fennel, and cumin seeds 600g beef mince 15-20 silverbeet leaves 400g grated strong cheddar cheese, eg Tasty 1 tbsp oil 1 tsp salt freshly ground black pepper water extra oil

METHOD

1Pre- heat the oven to 175°C. 2 Heat the oil in a heavy pan, add the onion and garlic, and sauté. 3 Roast the seeds in the oven for 10 minutes, then grind to a fine powder in a spice mill or mortar and pestle. 4 Add the ground spices to the onion, stir, then add the mince. Cook, stirring until the beef is browned, then add the tomato puree. Rinse the tin with the same volume of water and add to the beef. Cook on a low heat for 20 minutes, stirring often. 5 Cut the white stalks out of the silverbeet leaves. 6 Grease an oven-proof dish, then line the base and sides with silverbeet leaves to cover the entire surface. 7 Use a slotted spoon to ladle the beef onto the silverbeet leaves and spread it out evenly, leaving excess liquid from the beef in the pan. Cover the beef with the remainder of the silverbeet leaves, then top with the grated cheese. Drizzle any remaining liquid from the beef evenly over the cheese. 8 Bake in the oven for about 30 minutes. Serve hot.