- Prep Time:5 mins
- Cook Time:3 mins
Spring Greens with Button Squash
If you’re looking for something a bit different to serve up with dinner, this recipe is the one for you. The spring vegetables are slightly sweetened by the added capsicum, while the pistachios provide a crunchy texture. As the name suggests, this dish is exactly what you need when the weather starts to warm up!
Original recipe by BIRDS EYE | 1.9.15
+1 1 CAN (125g) EDGELL DICED CAPSICUM
- 1kg frozen Birds Eye Country Harvest Spring Greens Mix
- 3 yellow button squash, cut into wedges
- 2 teaspoons olive oil
- ¼ cup pistachio nuts, roughly chopped
- 2 sandwich slices wholemeal bread, crumbed
Cook the frozen Birds Eye Country Harvest vegetables and yellow squash wedges together following the packet directions. Drain.
DRAIN AND RINSE EDGELL DICED CAPSICUM AND ADD TO VEGETABLES.
Heat oil in a small frying pan, add pistachio nuts and breadcrumbs and stir until golden brown.
Serve vegetables sprinkled with nutty gremolata.
Omit the gremolata and stir in a little sweet chilli sauce and sprinkle with sesame seeds.
As an alternative to capsicum, try adding Edgell Asparagus Cuts & Tips.
Healthy Tip: Serve with a lean protein like grilled chicken and quinoa – delicious!