THE NEW VEGETARIAN 'MEATLOAF' TO UP YOUR OFFICE LUNCH GAME

This pumpkin, chickpea and quinoa loaf with crispy sage is packed with some big nutrient players that make for a balanced meal in every slice. Freeze slices in sandwich bags and pop in the toaster for breakfast, or toast in the sandwich press and finish with labneh or boiled eggs, chutney and greens.

INGREDIENTS

• 1/2 cup (100g) quinoa, rinsed, drained
• 400g can chickpeas, rinsed, drained
• 21/2 cups (350g) firmly packed grated pumpkin
• 60g baby spinach leaves
• 2 cups (300g) buckwheat flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 4 eggs
• 100ml extra virgin olive oil, plus extra to drizzle
• 2 thyme sprigs, leaves chopped
• 1/2 bunch sage, leaves picked
• Boiled eggs, baby kale leaves (from grocers) and tomato chutney, to serve
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METHOD

• 1
  Place quinoa and 3/4 cup (185ml) water in a saucepan and place over medium heat. Cover with a lid, bring to a simmer and cook, stirring occasionally, for 10 minutes or until water is absorbed. Cool.
• 2
  Preheat the oven to 160°C. Line a 22cm x 10cm loaf pan with baking paper. Place chickpeas in a bowl and roughly crush using the back of a fork. Add cooled quinoa, pumpkin, spinach, our, baking powder, bicarb, eggs, oil and thyme.
• 3
  Chop half the sage and add to the bowl. Season. Stir to combine, then spread into pan. Top with remaining sage and drizzle with extra oil.
• 4
  Bake for 1 hour 15 minutes or until a skewer inserted comes out clean and sage is crisp. Cool in pan for 10 minutes, then slice and serve with boiled eggs, baby kale and tomato chutney.