Warm Green Veggies with Pumpkin seeds

January 11, 2022

This is a side dish for anytime of the year! In summer you can blanch your veggies ahead of time and give them a quick grill to heat and colour on the BBQ. In winter they can be finished off in the pan for a little char and extra flavour. Choose the freshest in season veggies for best flavours, ideally whatever you have growing in the garden or can get from your local farmers market.

This recipe is:

Low carbohydrate
Protein rich
Lots of poly & mono unsaturated fats
Vegan option (omit bacon & use our smoked pumpkin seeds for a delicious smokey crunch)

You'll need:

1 big handful of green vegetables per person. Any of the following: Broccoli, beans, asparagus, Brussel sprouts, zucchini etc)
4 rashers of bacon sliced into small strips (omit for vegan option or replace with fried firm tofu)
A drizzle of Sunflower oil for frying the bacon
1TBSP of Pepo Oil of choice: Almond oil/Hazelnut Oil/Pecan Oil plus a little extra to drizzle when plating up
2TBSP of roasted pumpkin seeds (Use smoked if you want the vegan option)

Method:

In a griddle pan or on the BBQ heat a drizzle of sunflower oil over medium heat. Add sliced bacon & fry until crispy. Set aside on a paper towel
In a large saucepan steam or blanch the vegetables until just tender 2-5mins (you will finish in the pan or on the BBQ for colour & char). Drain & set aside
Griddle pan 1TBSP of your chosen oil over medium heat. Add the blanched/steamed veggies and fry for a couple of minutes to achieve some extra colour/charring.
Mix bacon & veggies together in a bowl then plate up on a nice dish and finish with the natural, roasted or smoked pumpkin seeds and a drizzle of oil

This dish is also great with a splash of cider vinegar for a complimentary tart flavour. Enjoy!