Veggie Magazine March_2019

pine nuts and sunlower seeds.

Keep stirring and turning the

nuts and seeds to prevent

them from burning.

3 Once they are starting to

brown, add the sesame seeds.

Stir the mix almost continuously

as the sesame seeds can burn

easily. Once they are all golden

and toasted, take the pan of

the heat and allow to cool for

a few minutes.

4 Add a few splashes of tamari

or soy sauce to coat the mix.

Don’t add too much, or the nuts

and seeds will go soggy. Allow to

fully cool. Set some aside for the

salad and transfer the remainder

to a jar to keep in the fridge.

5 To make the salad, preheat

the oven to 200C/400F/Gas 6.

Peel and cube the pumpkin and

place on a baking tray. Drizzle

the pumpkin with the olive oil

and season with the cumin.

Roast in the oven for 20

minutes, or until tender and

browned. Allow to cool.

6 Place the pumpkin, along with

all remaining salad ingredients in

a large serving bowl and season

to taste with salt and pepper.

7 Combine the dressing

ingredients and pour over the

salad before serving, along with

a generous topping of the sprinkle.

Spicy Herby

Lemon Lentils

Per serving: 358 cals | 5.1g fat

This easy vegan recipe using

hearty lentils is as nourishing

as it is delicious.

Serves 4-6 as a side dish

Ready in 20 mins

1 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 tsp grated ginger

1 tsp grated turmeric

2 fresh red chillies, chopped

400g tinned chopped tomatoes

1 tbsp tomato purée

2 x 400g tins brown lentils,

drained and rinsed

juice of ½ lemon

15g fresh lemon balm, chopped

15g coriander, chopped

60g garlic chives, chopped

steamed rice, to serve

warmed flatbread, to serve

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