Defeat Diabetes

Warm Veggie Salad with Almonds

2 mins read

This is an awesome and versatile veggie dish to serve for lunch, as a side or even as a main meal if you're hankering for something a little lighter. Mix it up with your fave vegetables or even try serving with a dollop of natural yoghurt, mayo (homemade of course!) or labneh.

Warm Veggie Salad with Almonds

The perfect veggie salad (for when lettuce just won't cut it).
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Prep Time 15 minutes
Cook Time 25 minutes
Meal Type Dinner, Lunch, Side Dish
Cuisine Mediterranean
Servings 2 People
Dietary Vegetarian

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, sliced thinly
  • 1 tbsp mustard seeds
  • 1 tbsp sherry vinegar
  • salt and pepper, to season
  • 2 pancetta, thin slices
  • ¼ cup almonds, smoked, roughly chopped
  • 1 cup parsley leaves, picked
  • 3 large egg, (free-range)

Instructions
 

  • Preheat oven to 180°C/356°F fan-forced.
  • Bring a small saucepan of water to a boil. Reduce to simmer, then carefully place the eggs in the saucepan, and bring back to a gentle boil. Cook for 6-6.5 minutes, then drain and refresh in cold water. Set aside and peel carefully, when cool enough to handle.
  • Place Brussels sprouts, pumpkin cubes and cauliflower on a tray, drizzle with 1 tablespoon of oil and roast in the oven for 20 minutes until golden, turning halfway through.
  • Meanwhile, heat 2 tablespoons 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 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 seed. Drizzle over the sherry vinegar and season with salt and pepper.
  • Pile the warm vegetables into a serving bowl. Break the grilled pancetta into large shards over the salad.
  • Scatter over the almonds, parsley and top with halves of soft boiled egg.

Notes

Tip: This salad will work with most roasted veg so it's a great way to use up the soft limp veg in the fridge drawer! Try fennel, zucchini - even carrots!
 
Can't find smoked almonds? Use roasted almonds instead, or flaked almonds that have been gently toasted in a dry frypan over low heat.

Nutrition (per serve)

Net Carbs: 20.1gProtein: 25.3gFat: 41.5gFiber: 9.6g
Keyword Almond, Cauliflower, Egg, Pumpkin, salad

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