Veggie sushi rolls

Ingredients: 

• 200g cooked beetroot, grated finely 
• 1½ cups (375ml) cooked quinoa  
• Handful each mint and dill, chopped 
• Handful pumpkin seeds, toasted and chopped (optional) 
• Salt and milled pepper 
• 2 large cucumbers 
• 1 carrot, peeled and cut into matchsticks 
• ½ bell pepper, cut into matchsticks 
• 1 disc (40g) feta cheese 
• Toasted sesame seeds, for sprinkling (optional) 

Method

1. Combine beetroot, quinoa, herbs and pumpkin seeds, if using. Season. 
2. Slice thin ribbons of cucumber, using a vegetable peeler to cut lengthways from one tip to the other. (Be sure to slice on either side of the cucumber, stopping once you reach the watery centre – you’ll notice ribbons from the centre doesn’t hold its shape. You can reserve that juicy part for use in salads later.) 
3. Lay ribbons flat and add a spoonful of quinoa mixture on one end each.  
4. Top with carrot and bell pepper sticks and a little sprinkle of feta.  
5. Roll up cucumber strips to create a tube, using fingertips on the side to secure filling as you roll upwards. 
6. Place into lunchboxes, sprinkle with sesame seeds if you like, seal and chill until serving.  

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