Silverbeet is abundant at the moment in the Houghton Valley Community Garden. It looks full of excitement and promise, with it’s vibrant red and yellow stalks. But actually, (in my opinion) it takes a bit of jazzing up when you cook it for the flavour to live up to it’s appearance. Alongside the silverbeet grows coriander and mint so I picked some of those as well. Stir fried the silverbeet in a wok with toasted sesame oil, garlic, chilli (cut into quite big chunks so I could pick it out of the little guys) lots of lemon juice and coriander and mint leaves thrown in at the end. Makes a good side dish for any kind of Asian meal.