HIGH-PROTEIN SNACKS

SEEDS & GRATED BEETROOT

PREP + COOK TIME 15 MINUTES SERVES 2 Toast 2 tablespoons each pepitas and sunflower seeds in a dry frying pan. Place seeds in a medium bowl with 2 medium (350g) coarsely grated beetroots, 200g crunchy sprouts combo, 2 tablespoons torn fresh mint leaves and 2 tablespoons each lemon juice and extra virgin olive oil; toss gently to combine. Season.

SNACKING SEED MIX

PREP + COOK TIME 30 MINUTES + COOLING MAKES 1¼ CUPS Preheat oven to 180°C/160°C fan.

Combine 2 tablespoons light brown sugar, 1 tablespoon tamari, 1 teaspoon ground cumin and ½ teaspoon each ground cinnamon and chilli flakes in a large bowl. Add 1 cup each pepitas and sunflower seeds, and 1 tablespoon each linseeds and white chia seeds; mix well. Spread seed mixture on an oven tray lined with baking paper. Bake for 20 minutes, turning and separating seeds until golden and roasted. Cool. Store in an airtight jar for up to 3 weeks.

VEGIE SEED STICKS

PREP + COOK TIME 30 MINUTES SERVES 4 Preheat oven to 220°C/200°C fan. Whisk 3 eggs in a shallow dish; season with pepper. Combine 2 cups (160g) grated parmesan and 2 tablespoons chia seeds on a large plate. Trim ends from 340g asparagus. Cut 4 small (360g) zucchini lengthways into quarters. Working in batches, dip asparagus and zucchini into egg mixture; coat in cheese mixture. Place vegetables slightly apart on two oven trays lined with baking paper. Roast the vegetables, swapping trays, for 15 minutes or until cheese is dark golden and vegetables are tender. Serve immediately, sprinkled with salt flakes.

SEEDED FLATBREADS

PREP + COOK TIME 30 MINUTES + COOLING SERVES 4 Preheat oven to 190°C/170°C fan. Cut around the edge of three 20cm pita breads; separate halves. Whisk ⅓ cup greek-style natural yoghurt and ⅓ cup extra virgin olive oil in a small bowl (don’t worry if mixture looks separated). Combine 2 tablespoons crushed roasted hazelnuts, 2 teaspoons each nigella seeds and sesame seeds, 1 teaspoon each cumin seeds, crushed coriander seeds and flaked salt in a small bowl. Divide pita halves between three oven trays (or bake in batches), brush with yoghurt mixture right up to the edge; scatter with seeds. Bake for 8 minutes or until golden.

Cool. Serve with hummus, if desired.

These crispy, high-protein snacks are also deliciously good for you!