Method

• Soak the currants for at least 30 minutes or longer if possible
• Preheat the oven 200C
• Moisten the walnuts with a little olive oil, then roast them on a baking tray for about 5 minutes or until golden; keep a close eye on them as they burn very quickly
• Bring a large pot of salted water to the boil and plunge in the silverbeet stalks, cook for 2-3 minutes and then add the leaves
• Cook for a further 2 minutes then drain and lay flat on a tray lined with a dry, clean cloth
• Set aside
• Heat a large fry pan up with the oil and add the drained silverbeet , toss to warm through, then add the nuts, and currants, season with salt and freshly ground pepper and lastly the cheese
• Toss to combine and serve
• It is great with fish, pork and steak