Serves 4 (as a side dish)
The key is to not overcook the greens so they keep all their antioxidants. Adding a little water or stock when stir-frying allows the greens to steam and cook evenly.
- 2 tbsp sesame oil, divided
- 1 clove garlic, finely chopped
- 2 zucchini, sliced on the angle
- 4 small bok choy, quartered lengthwise
- 100g snow peas
- ½ medium-sized broccoli, cut into florrets
- 2-3 sliverbeet leaves, shredded
- ½ cup water or vegetable stock
- 200g haloumi cheese, sliced into thin strips
- ¼ cup sesame seeds, toasted
- ¼ cup sweet chilli sauce
- 2-3 tbsp soy sauce
1 Heat the sesame oil in a wok or stir-fry pan and saute the garlic, zucchini, bok choy, snow peas and broccoli for 2-3 minutes until starting to colour.
2 Add ½ cup water or stock and the silverbeet. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. Add sweet chilli sauce and soy, and toss to coat the vegetables.
3 Meanwhile, heat the oil in a shallow pan. Sprinkle the haloumi with sesame seeds, then fry for about 1-2 minutes each side until golden.
4 Serve the greens, topped with a few slices of sesame haloumi.
Photos: Nick tresidder • Props: Natalie Hoelen