Savoury Fibre Topper Recipe

Ingredients

400g tin of green lentils
400g tin of chickpeas
4 tbsp cold pressed rapeseed oil
2 tbsp tamari sauce
2 tsp ground cumin
2 tsp ground coriander
1 tsp Chinese five spice
½ tsp sea salt
100g pumpkin seeds
75g sunflower seeds

Prep: 20 mins | Cook: 30-40 mins

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Method

1. Preheat your oven to 200°C/180°C/Gas 6. Line a large baking tray with baking paper.

2. Drain the lentils and chickpeas and shake off as much liquid as possible. Spread them out on kitchen paper or a clean tea towel and gently pat dry. Remove any loose chickpea skins. Set aside.

3. Pour the oil and tamari into a mixing bowl. Add the cumin, coriander, Chinese 5 spice and sea salt. Whisk together to combine. Add the drained lentils and chickpeas, as well as the pumpkin and sunflower seeds. Gently toss to coat everything in the spiced oil.

4. Spread the pulses and seeds out on the baking tray in an even layer. Make sure the tray isn't too crowded – use two smaller trays if you need to. Roast in the oven for 30-40 mins, taking the tray out every 15 mins and giving the pulses and seeds a stir. They're ready when they have browned and crisped up.

5. Transfer the roasted pulses and seeds to an airtight jar or tub. They will keep for up to 7 days. Sprinkle them on salads, soups and jacket potatoes, add them to sandwich fillings or sprinkle over bread and scones before you bake them.