Pumpkin and Broccoli Stir-Fry
Ingredients
- 4 garlic cloves, finely sliced
- 1/4 pumpkin, deseeded and sliced
- 100g sundried tomatoes, chopped
- 1 head of broccoli, cut into florets
- 1 tsp fennel seeds
- 1 tsp chilli flakes
- 1 tblsp tamari
- Salt and pepper
Preparation
Roast the slices of pumpkin at 180°C for around 30 minutes, or until golden. Steam the broccoli. Rinse under cold water and drain.
In a frypan, saute the fennel seeds, garlic and chilli on a low-medium heat. Add the broccoli and let cook for a few minutes.
Meanwhile, chop the roasted pumpkin into smaller, bite-sized pieces. Add to the pan, along with the chopped sundried tomatoes.
Season with salt and pepper, and drizzle over the tamari. Stir everything to combine before leaving to cook for a further few minutes so the flavours can absorb.
Remove from heat, and serve over rice with a little extra tamari.
