Ingredients
- FOR THE GREENS
- 4 tbsp pumpkin seeds
- 4 tbsp pistachio
- 1 tbsp maple syrup
- salt and pepper
- 1 tbsp olive oil
- 500 g mixed seasonal green vegetables see list below
- FOR DRESSING
- 2 tbsp tahini
- 1 lemon juiced
- 2 tsp maple syrup
- 1 tbsp extra virgin olive oil
- SEASONAL OPTIONS
- Winter: purple sprouting broccoli and kale
- Spring: tenderstem broccoli and asparagus
- Summer: green beans and mange tout
- Autumn: shredded sprouts and winter greens
Instructions
- Preheat the oven to 200C / fan 180C / gas 6
- Place the nuts and seeds on a small lined baking tray, pour over the maple syrup, season and toss so evenly coated. Place in the preheated oven for 8-10 minutes. Take out and allow to cool for a few minutes.
- While the nuts are roasting make the dressing. Place all the ingredients in a small bowl, whisk to combine and season to taste.
- Take a large frying pan or wok and place over a medium / high heat. Add the oil and let it heat through, add the greens and stir fry until wilted, hot through but still got a bite. Season.
- Take off the heat and pour over the dressing. Toss to coat and place in a warmed serving bowl. Top with roasted seeds and nuts and serve immediately.
Notes
TOP TIPS
- This is a great green side that will go with everything from roast chicken, roast meats, stews, pies and bakes.
- It is fresh, seasonal and you can use whatever greens are in season to vary the dish all year around.