More Veggies Week day 4: Garlic and soy greens with pumpkin seeds

Breakfast: Apple cinnamon porridge

Lunch: Leek and potato soup with garlic and soy greens and pumpkin seeds

Dinner: Curried chickpeas on brown rice with avocado

This is one of my current favourite side dishes. I've been a total convert to broccoli in the last few years (in my friend's words, "it's a sponge for the flavour!") and having a big bowl of greens next to any meal imbues you with a smug sense of healthiness that doesn't let go until it's time for dessert.

You'll need:
(Feeds 2 as a side)

2 cups broccoli, chopped
2 cups spinach, ripped
1/3 cup pumpkin seeds
soy sauce
1 clove garlic, crushed
a little oil

Method:

Throw the pumpkin seeds into a dry frying pan and toast them for 10-15 mins, tossing regularly
In a wok, heat the oil on medium high
Add in the garlic and broccoli
Cook for 5 minutes then add in the soy sauce and spinach
Cook for 2 more minutes
Serve with the pumpkin seeds sprinkled on top

We all know the health benefits of spinach and broccoli, but it's lesser known that pumpkin seeds contain omega-3s and zinc, as well as iron, copper and protein.

You've probably still got a load of pumpkin hanging round for Halloween (if you're a total hoarder like me) and this is a great way to use the seeds. Halloween: the holiday that keeps on giving!

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