Green beans with toasted pumpkin seeds recipe

Name: Green beans with toasted pumpkin seeds
Yield: Serves 6
Ingredients: 40g pumpkin seeds; 600g frozen green beans; 2 tbsp extra virgin olive oil; 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; 1 tbsp maple syrup; roughly chopped parsley, to serve

Transform green beans with this vegan and gluten-free side dish this Christmas. Beans are topped with toasted pumpkin seeds and coated in a sticky maple and mustard glaze. You won't be able to get enough of this.

See method

Serves 6
10 mins to cook
127 calories / serving

Dairy-free
Vegan
Gluten-free
Vegetarian
Healthy

Shop your ingredients

Tesco Organic Pumpkin Seeds 100G
40g pumpkin seeds
£1.90
£19.00/kg
Tesco Haricot Beans In Water 400G
600g frozen green beans
£0.45
£1.88/kg DR.WT
Tesco Extra Virgin Olive Oil 250Ml
2 tbsp extra virgin olive oil
£3.40
£13.60/litre
Tesco Dijon Mustard 185G
Aldi Price Match
1 tbsp Dijon mustard
£0.45
£2.43/kg
Tesco White Wine Vinegar 350Ml
1 tbsp white wine vinegar
£1.55
£4.43/litre
Tesco Finest Grade A Amber Maple Syrup 330G
1 tbsp maple syrup
£6.85
£20.76/kg
Tesco Curled Leaf Parsley 30g
roughly chopped parsley, to serve
£0.50
£16.67/kg

Method

Toast the pumpkin seeds in a large dry frying pan over a medium-high heat for 3-4 mins, until they smell fragrant and are just starting to pop. Remove to a plate to cool completely.
Boil the green beans in a large pan of water for 3 mins until al dente, then drain.
Meanwhile, whisk the olive oil, mustard, vinegar, and maple syrup together until well combined, then season well. Toss the green beans with the dressing and scatter with the toasted pumpkin seeds and parsley to serve.