Recipes of the lockdown: Scrumptious Silverbeet and fetta pasta salad

Scrumptious Silverbeet and fetta pasta

Serves 4


  • 3 small pieces wholemeal pita bread
  • 3 tbs olive oil
  • 500g large pasta shells
  • 2 garlic cloves, crushed
  • 6 spring onions, thinly sliced
  • 1.5 bunch silverbeet, leaves only, coarsely chopped
  • 1/2 cup chopped dill
  • 2 tsp finely grated lemon rind
  • 300g Danish fetta, crumbled
  • 300g  zucchini noodles


  • Preheat oven to 200°C. Place pita on a baking tray. Brush with 2 tsp oil. Bake for 6 mins or until crisp.
  • Meanwhile, cook the pasta following packet directions or until al dente. Refresh under cold water. Drain well.
  • Heat remaining oil in a large non-stick frying pan over medium heat. Add the garlic and  spring onion. Cook for 4 mins or until aromatic. Add the silverbeet and 1/2 cup (125ml) water. Cover and cook for 4 mins or until the silverbeet wilts. Set aside to cool slightly.
  • Place the silverbeet mixture in a blender with the dill, lemon rind and half the fetta. Blend until smooth.
  • Break the pita into large pieces. Place the pasta and zucchini noodles in a large bowl. Drizzle with dill mixture and gently toss to combine. Season. Top with the pita and remaining fetta.

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