INGREDIENTS

• ¼ cup sunflower seeds

• Handful wholegrain spaghetti

• 2 tblsp flax meal

• ½ cup cooked green lentils

• ½ cup raw quinoa

• 1 red onion

• 2 garlic cloves

• Handful fresh basil

• 2 tsp mixed herbs

• 2 cups fresh spinach

 

Sauce:

• Olive oil

• 2 tsp black pepper

• 1 tsp mixed herbs

• ½ tsp celery seeds

• ½ onion

• 8 fresh cherry tomatoes roasted

• ½ can chopped tomatoes (200g)

• 1 garlic clove

• 2 tblsp balsamic vinegar

• 250ml vegetable stock

• 1 tblsp soy sauce

• ½ tblsp chilli sauce

• 1 tblsp honey (optional)

 

METHOD

1. Preheat the oven to 200 degrees Celsius, chop the tomatoes in quarters, lay out on a baking tray and in the oven for about half an hour, until they start to crisp at the edges

2. While those are cooking, boil the quinoa in a pot, for 15-20 minutes, in 1.5 cups hot water (3 times the amount of the quinoa) ensure it does not run out of water, and keep stirring while its cooking

3. Chop and fry the onion in a little olive oil until softened, about 10 minutes, then rinse and chop the fresh basil, then add to a bowl with the cooked lentils, cooked quinoa, crushed garlic, herbs, cooked onions and black pepper, I use a hand blender to mix this well into a chunky dough-like mixture is formed

4. Form balls in the palm of your hands with the lentil mixture, and lay out on a baking tray, cook under the grill for ten minutes, then take out and turn on their sides and cook for a further 5 minutes

5. Prepare the sauce by chopping the onion, adding it to a bowl with the rest of the sauce ingredients and mix well with a blender to a thick chunky consistency. Pour the sauce into a frying pan and cook for 10 minutes

6. Lastly cook the spaghetti in hot water or ten minutes, dish onto a bowl, with chopped spinach, lentil balls, and top with sauce and fresh herbs, enjoy!