Silver Fern Farms – Sarah Hurley’s Side Dishes

By Sarah Hurley

Silver Fern Farms – Sarah Hurley’s Side Dishes

Silver Fern Farms – Sarah Hurley’s Side Dishes. Silver Fern Farms, Sarah Hurley offers up her favorite side dish recipes perfect with any roast or grilled beef.

Herby slaw & dressing

Serves 6

Herby slaw

¼ cabbage, finely sliced (300g) 

2 spring onions, finely sliced 

2 stalks celery, leaves on, finely sliced 

2 leaves silverbeet, stem removed, finely sliced 

2 cups rocket 

1 cup mung bean sprouts 

½ cup mint leaves, roughly chopped 

½ cup Italian parsley, roughly chopped 

1 cup cottage cheese 

Roasted seeds

¼ cup pumpkin seeds 

¼ cup sunflower seeds 

3 tbsp sesame seeds 

¼ cup tamari sauce 

2 tsp sesame oil 


1 cup rocket 

1 cup mint leaves 

1 lemon, zested and juiced 

1 clove garlic, peeled and finely chopped 

2 tsp white vinegar 

½ cup olive oil 

½ tsp salt 

Freshly ground pepper to season  


For roasted seeds:

Heat oven to 180°C. Grease and line a baking tray with baking paper.

Place the pumpkin, sunflower and sesame seeds in a small bowl. Add the tamari and sesame oil and mix to combine. Pour the seed mix on to the prepared tray and bake for 5-10 minutes or until golden. Give the tray a good shake halfway through cooking and keep an eye on the seeds so they do not burn. Remove from oven and set aside to cool.

For herby slaw and dressing:

Place all the dressing ingredients in a bowl and using a stick blender, pulse until smooth. Store in a clean sterilised jar in the fridge for up to 3 days (makes 1 cup).  Place the cabbage, spring onions, celery, silverbeet, rocket, mung beans sprouts, mint and parsley in a large bowl. Add the dressing and gently toss. On a large serving platter, alternately layer some of the salad with a little cottage cheese and a sprinkle of seeds. Repeat until all of the salad, cottage cheese and seeds are arranged.


Roasted vege, couscous and feta

 Serves 6


2 large kumara and carrots, peeled and diced 

2 eggplant, diced 

8 cloves garlic, chopped

1 cup Kalamata olives

8 tbsp extra virgin olive oil

Salt and freshly ground black pepper

1 cup large Mograbieh couscous (Pearl couscous), boiled until al dente in plenty of well salted water, drained and ready when the vegetables are cooked

200g cherry tomatoes, halved

100g feta, crumbled

The peel of ½ preserved lemon, finely diced

Roasted walnuts


Preheat the oven to 200°C. Put the kumara, carrots, eggplant, half the garlic and the olives into a large roasting pan. Add half the oil, season and mix well. Spread out into an even layer. Place in the oven for 45 minutes or until everything is well browned and tender.

Taste and season. Remove the vegetables from the oven and place in a bowl. Mix in the couscous, tomatoes, feta and preserved lemon Sprinkle with toasted walnuts



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login