Veggie nuggets with summer slaw

• quinoa↗100g g
• onions↗2

  (320g), very finely chopped

• olive oil↗2 tbsp tbsp

  plus 1 tbsp for cooking the next day

• black beans↗2 x 400g cans g

  drained

• oregano↗2 tsp dried tsp

  dried

• crunchy peanut butter↗3½ tbsp tbsp
• parsley↗3 tbsp tbsp

  chopped

• vegetable bouillon powder↗1 tsp tsp
• eggs↗2

  beaten

• bio yogurt↗90g pot g
• English mustard powder↗1 tsp tsp
• apple cider vinegar↗1 tsp tsp
• carrot↗1

  (150g), coarsely grated

• red pepper↗1

  deseeded and finely chopped

• onion↗1 very small

  finely chopped

• white cabbage↗320g

  finely shredded

• coriander4 tbsp chopped

Step-by-step instructions

1. 1

   Boil the quinoa for 20 mins following pack instructions, leave to stand for 5 mins, then drain well. Meanwhile, fry the onions in 1 tbsp oil over a medium-low heat for 5 mins with the lid on the pan, then uncover and fry for 5 mins more until soft and starting to colour. Take off the heat, stir in the black beans, oregano, peanut butter, parsley and bouillon, then mash everything together with a potato masher to crush the beans. Add the quinoa and eggs and mix well.

2. 2

   Heat the remaining 1 tbsp oil in a large non-stick frying pan then, using a measuring tablespoon, scoop rounded spoonfuls of the mixture and add to the pan, spaced apart. Cook for about 2-3 mins each side until the nuggets are browned. Cook half the mixture and save the remainder for another day. Will keep chilled for up to three days.

3. 3

   To make the coleslaw, put the yogurt, mustard powder and vinegar in a bowl, stir together to make a dressing, then add the vegetables and coriander and toss well. Serve half the coleslaw with two portions of the nuggets. The remainder will keep chilled for up to three days.