Stuffed Silverbeet with Chickpeas, Sumac and Lemon

Trim off the thick stems from the silverbeet leaves. Reserve extra leaves for lining and covering the baking tray.

Fill a large soup pot with water and bring to a boil. Turn down to low heat and cook large silverbeet leaves for 8-10 minutes until flexible but not tearing. Drain on paper towels and set aside.

Bring the rinsed rice to a boil in water, then simmer until it's almost tender but not fully cooked.

Drain the rice from the remaining water, fluff with a fork, and allow to cool slightly.

Mix the cooled rice with chickpeas, sumac, chopped parsley, diced tomatoes, 2 tbsp olive oil, salt, pepper, and the juice of 2 lemons.

Cut the cooked silverbeet leaves into hand-sized portions (leave smaller ones whole).

To roll, place a heaped tablespoon of filling near the centre spine of each leaf portion. Fold the sides in and roll tightly into finger-sized parcels.

Line the base of a deep baking tray with reserved extra silverbeet leaves. Pack the rolls seam-side down into the tray, snugly side by side.

Pour in enough chicken stock or vegetable stock to just cover the rolls; add the juice of the remaining 2 lemons. Cover with another silverbeet leaf and weigh down with an oven-safe plate.

Bake at 180°C for 30 minutes until the rolls are tender and deep green.

Remove the stuffed rolls and lay them on a lined baking tray.

Drizzle with tomato passata sauce and bake for another 10 minutes.

Serve warm, garnished with extra fresh herbs, a drizzle of extra virgin olive oil, or a spoonful of yoghurt.