2 min read

Warm Veggie Salad with Almonds

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.

Preparation time: 15 mins Cook time: 25 mins Serves: 2


  • 100g brussels spouts, halved
  • 1 cup diced and peeled pumpkin
  • ½ cauliflower, broken into florets
  • 3 tbsp extra virgin olive oil
  • 1 brown onion, sliced thinly
  • 1 tbsp mustard seeds
  • 1 tbsp sherry vinegar
  • sea salt and black pepper to season
  • 2 thin slices pancetta
  • ¼ cup smoked almonds, roughly chopped
  • 1 cup picked parsley leaves
  • 3 large free range eggs


  1. Preheat oven to 180°C/356°F fan-forced.
  2. 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.
  3. 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.
  4. 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.
  5. While the onions are caramelising, grill pancetta over medium-high until crisp (about 2-3 minutes), then cool slightly.
  6. 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.
  7. Pile the warm vegetables into a serving bowl. Break the grilled pancetta into large shards over the salad.
  8. Scatter over the almonds, parsley and top with halves of soft boiled egg.

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!

Tip: Can't find smoked almonds? Use roasted almonds instead, or flaked almonds that have been gently toasted in a dry frypan over low heat.

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