• 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
  • 2 tbsp tahini
  • 1 lemon juiced
  • 2 tsp maple syrup
  • 1 tbsp extra virgin olive oil
  • Winter: purple sprouting broccoli and kale
  • Spring: tenderstem broccoli and asparagus
  • Summer: green beans and mange tout
  • Autumn: shredded sprouts and winter greens


  • 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.


  • 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. 
Adapted from a recipe by Anna Jones from a Modern Way to Eat