Any dark green leafy vegetable works here but I usually use silver-beet, an often overlooked vegetables. It is like spinach but has a stronger flavour. It is a rich source of vitamin A, which helps our immune system, and vitamin K and folate, both of which are important for growth and development. Silver-beet can be used in a stir-fry, quiches, soups and most pasta dishes.
The pumpkin in this recipe gives it a creamy texture and a bit of sweetness. The tomatoes help with iron absorption which is essential for growing children, teenage girls and pre-menopausal women.
We have used this recipe for more than 15 years in our house. When the kids were young this was a sure way of getting them to eat vegetables as they were hidden. I change the vegetables depending on the season and what I have in the house. Best of all, it is a good recipe for the kids to help with and will help them develop an interest in healthy food.
Let it stand for 10 minutes before eating – it’s very hot.
NOTE: this recipe is excellent cold so can be taken for lunch the next day if you’re lucky enough to have left-overs.