This recipe is adapted from my Creamy Satay Sweet Potato Bake.
Start by preheating your oven to 180c fan forced.
Chop the silverbeet up roughly including the stalks still attached. Bring a large frying pan to a medium heat and add 1.5 tablespoons of extra virgin olive oil. Add the silverbeet and mix well to coat with the oil. Allow the silverbeet to gently wilt and steam releasing a lot of the liquid. This will take about 5 - 7 minutes. About 2 -3 minutes before finished add the garlic and toss through. Once the silverbeet has wilted remove from the heat.
In the interim, use a sharp knife to cut the potato into thin rounds, around 2 – 3 ml thick. Place the sliced potato in a large mixing bowl and toss with remaining tablespoon of extra virgin olive oil, oregano, salt and pepper. Set aside.
In a blender place the macadamia nuts, water, nutritional yeast, extra virgin olive oil, garlic, mustard seeds, salt and pepper. Blend till creamy and smooth.
Now to assemble! Place half of the potato mix into a deep baking dish baking ensuring that the potato is spread out nicely (use your hands to do this), then top with half of the wilted silverbeet. Now pour over half of the creamy mustard. Repeat layers with the remaining potato and silverbeet and finish with the other half of the creamy mustard sauce. Use your fingers to press the potato and silverbeet down into the sauce to ensure everything is coated well.
Sprinkle the top of the creamy mustard potato & silverbeet bake with a liberal amount of nutritional yeast, cracked pepper and drizzle with extra virgin olive oil. Cover with foil or a baking dish lid and place in the oven for 60 minutes, then remove foil or lid and bake for a remaining 15 minutes until the top is golden and the potato is soft when you pop a skewer into the bake.
Remove from the oven and allow to sit for at least 10 minutes before serving. Enjoy with a green salad and protein of choice. This bake can be stored in the fridge for 3 days and then frozen for 3 months.