Mummy’s Fast & Easy

Happy Meatless Monday! 

To mark the Spring, today’s recipe is actually Spring Greens recipe!
I used them as wraps and stuffed them with roasted butternut squash, feta cheese and leftover blacked beans. The wraps were generously sprinkled with pumpkin seeds.

I feel these greens are a bit neglected though. I haven’t been using them a lot to be honest, but this is changing now. They’re rich in vitamin C and K and have anti-cancer and anti-inflammatory properties. So next time when you see them in the store, grab a pack!
Stay tuned because I’ll be sharing more yummy spring greens recipes soon!

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 2-3 spring green leaves
  • 200g/7oz roasted butternut squash
  • 200g/7oz feta cheese
  • 100g/3.5oz black beans, cooked
  • 3tbsp pumpkin seeds
  • 2tbsp olive oil
  • 1tbsp balsamic vinegar
  • salt
Mummy’s Fast & Easy

Preparation:
  1. Make sure the spring green leaves are thoroughly washed.
  2. Start adding the squash, crumble the feta cheese, add the beans and sprinkle with the pumpkin seeds.
  3. Drizzle with the olive oil, add the balsamic vinegar and season with salt.
Enjoy!

Mummy’s Fast & Easy

Tip: To make these more nutritious, try adding some grilled chicken pieces!
Mummy’s Fast & Easy