INGREDIENTS

Stage 3 Lentil and Veg Bake Pouch
1 carrot
1/2 broccoli
1 tsp of each spice (ground cumin, ground coriander, paprika)
3 tbsp breadcrumbs
For the Hummus:
2 cooked beetroot
3 tbsp olive oil
Juice of 1/2 lemon
1 tin chickpeas, drained
2 tbsp tahini
2 ice cubes

METHOD

1 Pulse the carrot and broccoli
2 Stir in the pouch and add the spices and breadcrumbs
3 Warm gently in a pan, stirring until the mixture holds it shape nicely.
4 Leave to cool, then shape into nuggets and dip in more breadcrumbs before baking at 180°C for 10 minutes
5 To make the hummus, blitz all the ingredients and add water to make your desired consistency

Pulse the carrot and broccoli.

Stir in the pouch and add the spices and breadcrumbs.

Warm gently in a pan, stirring until the mixture holds it shape nicely.

Leave to cool, then shape into nuggets and dip in more breadcrumbs before baking at 180°C for 10 minutes.

To make the hummus, simply blitz all the ingredients and add water to make your desired consistency.

Babease Top Tip: These can be frozen for up to 3 months, so get your batch cook on.

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