This warm veggie salad combines caramelised onions, roasted veggies, smoked almonds, and soft-boiled eggs for a nourishing, diabetes-friendly meal.
Prep Time | 15 mins |
Cook Time | 25 mins |
Meal Type | Dinner, Lunch, Side Dish |
Servings | 2 |
Carbs | 20.1 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Brussels Sprouts:
Rich in vitamins C and K, they add fibre and a satisfying crunch when roasted.
Pumpkin:
A lower-carb vegetable that’s packed with beta-carotene and natural sweetness.
Cauliflower:
A versatile low-carb veggie that’s high in antioxidants and fibre.
Eggs:
Protein-rich and full of healthy fats for satiety and nourishment.
Smoked Almonds:
Provide crunch and a smoky depth, along with heart-healthy fats.
Low Carb Warm Veggie Salad with Pancetta
The perfect veggie salad (for when lettuce just won't cut it).
Ingredients
- 100 g Brussels spouts, halved
- 1 cup pumpkin, diced and peeled
- ½ cauliflower, broken into florets
- 3 tbsp extra virgin olive oil
- 1 brown onion, thinly sliced
- 1 tbsp mustard seeds
- 1 tbsp sherry vinegar
- salt and pepper to season
- 2 slices pancetta, optional
- ¼ cup smoked almonds, roughly chopped
- 1 cup parsley leaves, picked
- 3 large eggs
COOK MODE
Instructions
- Preheat oven to 180°C/356°F.
- Bring a small saucepan of water to a boil. Reduce to a simmer, then carefully place the eggs in the saucepan and bring back to a gentle boil. Cook for 6 minutes 30 seconds minutes, then drain and refresh in icywater. Set aside and peel carefully when cool enough to handle.
- Place Brussels sprouts, pumpkin cubes and cauliflower on a baking tray, drizzle with 1 tablespoon of olive oil and roast in the oven for 20 minutes until golden, turning halfway through.
- Meanwhile, heat 2 tablespoons of olive oil in a heavy-based fry pan, add onions and mustard seeds and cook over low heat for 10 minutes until caramelised. Set aside.
- While the onions are caramelising, grill the pancetta over medium-high until crisp (about 2-3 minutes), then cool slightly.
- Add roasted pumpkin, cauliflower and Brussels sprouts to the frypan with the onions and mustard seeds. Drizzle over the sherry vinegar and season with salt and pepper. Stir to combine.
- Pile the warm vegetables into a serving bowl. Break the grilled pancetta into large shards over the salad.
- Scatter over the chopped almonds, parsley and top with soft-boiled egg halves.
Notes
This salad will work with most roasted vegetables, so it's a great way to put up the soft, limp vegetables in the fridge drawer! Try fennel, zucchini - even carrots! Can't find smoked almonds? Use roasted almonds instead or flaked almonds gently toasted in a dry frypan over low heat. You can make this veggie salad fully vegetarian by omitting the pancetta and replacing with ½ cup of black pitted olives.
Nutrition (per serve)
Net Carbs: 20.1gProtein: 25.3gFat: 41.5gFiber: 9.6gCalories: 555kcal
Very filling and nice to eat.