Veggie Balls with Pesto Sharing Platter

Serves 3

Prep time: 10-15 minutes, Cooking time: 15 minutes, Total time: 30 minutes


Goodlife Vegetable Protein Balls
2-3 tbsp of Pesto
1/4 Clove Garlic
Squeeze of Lemon Juice
Pinch of Salt
10g Veggie Parmesan
½ Red Pepper
½ Yellow Pepper
Extra Virgin Olive Oil
Rocket Salad

For the dip
20g Basil
20g Pumpkin Seeds
½ Aubergine
1 Tomato

Serving Suggestion: Flatbreads and olives.


Pre heat oven to 200°C / Fan 180°C / Gas 6. Place the Goodlife Vegetable Protein Balls on a non-stick baking tray and cook in the centre of the oven for 14-15 minutes. Turn halfway through.

While the vegetable balls are cooking, cut the peppers into small chunks and saute in the olive oil until lightly charred.

For the dip, chop the aubergine and tomato and cook on a medium heat for 5 minutes or until soft. Stir in the basil and pumpkin seeds and add a squeeze of lemon.

Once the vegetable balls are cooked through, carefully remove the hot tray from the oven. When they’ve cooled slightly, put them on a plate, drizzle the pesto over the top and add the rocket, roasted peppers and dip. Serve with flatbreads and olives.

All ovens vary, so just make sure the vegetable balls are piping hot when they’ve finished cooking.