Name: Middle Eastern-inspired za'atar veggie balls, grains and tahini
Total time: 2400 s
Yield: 4
Ingredients: 1 bag chunky butternut mix; 8 tablespoon za’atar; 1 pack vegan meatball; 2 pack rice and quinoa; 100 gram pine nuts; 200 gram pomegranate seeds; 1 handful parsley; 3 tablespoon tahini; 1 lemon; 1/2 clove garlic

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Put the butternut mix (1 bag) into a roasting tray and drizzle over some olive oil. Add 4 tbsp of the za’atar (25 g) , mixing to coat well. Cook in the oven for 30 minutes.

Step 2

Meanwhile, put the veggie balls (1 pack) and the remaining za’atar (25 g) into a bowl. Toss the balls in the za’atar with your hands until coated. Pan-fry the veggie balls according to the packet instructions, then set aside.

Step 3

To make the dressing, whisk together the tahini (50 g) , lemon juice (1) and garlic (1/2 clove) along with some seasoning. Add water to loosen as needed – you want a creamy consistency.

Step 4

Lightly toast the pine nuts (100 g) in the same pan you used for the veggie balls, then set aside.

Step 5

Prepare the rice and quinoa (2 packs) according to the packet instructions, then divide between serving dishes. Top with the veggie balls and butternut mix, then drizzle over the dressing. Finish each dish with a scattering of pine nuts, pomegranate seeds (200 g) and parsley (1 handful) .

Middle Eastern-inspired za'atar veggie balls, grains and tahini

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