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Nutrition: per serving

  • kcal409
  • fat26g
  • saturates5g
  • carbs5g
  • sugars2g
  • fibre2g
  • protein38g
  • salt2g
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Method

  • step 1

    Tip the pumpkin seeds into a saucepan and toast over a high heat until they start to pop, then transfer to a plate.

  • step 2

    Add the oil to the pan along with the spinach, tomato and garlic. Cook for 1-2 mins until the spinach has wilted, then add the turmeric, curry powder and eggs. Scramble the eggs over a medium heat – take the pan off the heat before they look too dry. Serve with the salmon, on toast, if you like.

Recipe from Good Food magazine, May 2016

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A star rating of 4.4 out of 5.5 ratings
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