winter veggies

a greek salad
tags:
cooked, gluten free, hot, paleo, stir fry

how to make it

Heat a small amount of oil in a fry pan. Lay in slices of pumpkin and small chunks of beetroot (keep the beetroot separate to prevent the colour bleeding through everything else), and sprinkle lightly with season all.

While that's cooking, chop the tomatoes and spring onion. After a few minutes, flip the pumpkin and stir the beetroot a little, and add the tomato and coriander.

When they start to look cooked, turn the heat off and add the pine nuts and tuna, give it a final stir through and serve.

A dollop of natural yoghurt or sour cream would go well on top.