3 Vegetarian snacks

Spicy seed mix

Ingredients

250g mixed seed (sunflower, pumpkin, linseed)

1 tsp rapeseed oil

1 tsp ras-el-hanout

¼ tsp low-sodium salt

1 tsp reduced salt soy sauce

1 tsp agave syrup

pinch cayenne

ras-el-hanout can be bought from

most supermarkets, as can agave syrup.

Method

Preheat the oven to 160C/ 140 fan/ Gas mark 3.

Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.

Pear, blue cheese & walnut sandwich topper

Ingredients

25g blue cheese, or vegetarian alternative

1 small pear, sliced

a big handful watercress

2 walnut half, chopped

slice wholegrain seeded bread or rye, or wholegrain pitta, to serve

Method

Top bread or fill pitta with cheese, pear, watercress and walnuts.

Carrot & houmous roll-ups

Ingredients

200g tub houmous

4 seeded wraps

4 carrots

small handful rocket leaves

Method

Spread the houmous between wraps. Coarsely grate carrots and scatter on top of the houmous, finishing each wrap with a small handful rocket leaves and some seasoning. Roll up and eat.