As silverbeet is about the only thing growing in my garden, (and it’s going completely mad) I thought I’d better find a cunning way to include it in some meals without being too obvious, because let’s face it, no one rates silverbeet very high in their favourite vegetable rankings.

Being green and leafy, silverbeet has the right to call itself a superfood. It’s full of vitamin C, A and K as well as iron and a list of other minerals. It’s even better for you when it’s freshly picked as it hasn’t had a chance to lose any of those valuable nutrients.

This tart makes a versatile meal for taking to pot-luck dinners or on picnics, because it’s gluten-free and vegetarian (You could add chopped bacon or ham if you’re feeling especially carnivorous). This one’s going to be cut into slices and put in tomorrow’s lunchboxes, but would make a delicious dinner hot from the oven and served with a green salad.

1 cup brown rice & quinoa mix (you can buy it in bags at the supermarket)

1 tablespoon coconut oil

1 onion, chopped

3 cloves garlic, cruched

1 carrot, finely diced

4 free range eggs

2 cups raw silverbeet, finely chopped (spinach would work just as well)

1 cup mushrooms finely chopped (if you have mushroom-haters, you can grate the mushrooms and they’ll never know!)

Zest 1 lemon

1/2 cup parmesan cheese, grated, plus extra for topping

salt and pepper to taste

Preheat the oven to 180 degrees. Cook the rice and quinoa according to packet directions. Cool. In a large pan, heat the oil and gently cook the onion, garlic and carrot until soft but not too brown. Stir the vegetable mixture through the cooled rice along with the rest of the ingredients.

Pour into a well-greased baking tin (or pie dish), push down with the back of a spoon, and sprinkle over a couple of teaspoons of extra parmesan, salt and pepper.

Bake for about 30 minutes or until golden and crispy.

The vegetables in the recipe are a guide only; you could use anything that you have in the fridge. For extra zing, add some chopped sun-dried tomatoes and sliced olives.