for 2 person

Tomato & bean patties (makes 6)

1 tin	white beans (250 g), drained
2 tsp	oregano leaves
1 tbsp	sunflower seeds
8	dried tomatoes, cut into strips
½ tsp	salt
4 tbsp	rolled oats

Roast peppers

1	yellow pepper, halved, deseeded
1	garlic clove, pressed
1 tbsp	lemon juice
some	basil leaves
1 tsp	olive oil
a little	salt

Lentil pasta

140 g	pasta (lentil pasta)
	salted water, boiling

Avocado pesto

1	avocado, cut into pieces
1 bunch	basil
1	garlic clove
2 tbsp	water

Serving and garnishing

2 tbsp	pine nuts, toasted
a little	rocket
some	cherry tomatoes, halved
1	courgette, cut into noodles ("zoodles")

How it's done

Tomato & bean patties (makes 6)

In a food processor, blitz all the ingredients until smooth and shape into 6 evenly-sized patties. Place on a baking tray lined with baking paper.

Bake for approx. 25 mins. in the centre of an oven preheated to 180 °C (convection). Turn halfway through the cooking time.

Roast peppers

After half the cooking time, roast the pepper halves on the oven tray alongside the patties. Peel the roast peppers, cut into strips and marinate with the garlic, lemon juice, basil, oil and salt.

Lentil pasta

Cook the pasta in salted water according to the packet instructions, drain.

Avocado pesto

In a food processor, puree all the ingredients until smooth.

Serving and garnishing

Divide the pasta between 2 bowls and top with the peppers, patties and the pesto. Garnish with pine nuts, rocket, tomatoes and zoodles.

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