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Green beans with toasted pumpkin seeds recipe
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Transform green beans with this vegan and gluten-free side dish this Christmas. Beans are topped with toasted pumpkin seeds and coated in a sticky maple and mustard glaze. You won't be able to get enough of this. See method
Ingredients
- 40g pumpkin seeds
- 600g frozen green beans
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- roughly chopped parsley, to serve
Each serving contains
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Energy
525kj
127kcal
6%
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Fat
9g
12%
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Saturates
1g
7%
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Sugars
4g
4%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 5.7g
Protein 4.2g
Fibre 3.8g
Method
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Toast the pumpkin seeds in a large dry frying pan over a medium-high heat for 3-4 mins, until they smell fragrant and are just starting to pop. Remove to a plate to cool completely.
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Boil the green beans in a large pan of water for 3 mins until al dente, then drain.
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Meanwhile, whisk the olive oil, mustard, vinegar, and maple syrup together until well combined, then season well. Toss the green beans with the dressing and scatter with the toasted pumpkin seeds and parsley to serve.
See more Vegan Christmas recipes