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Mixed Seed, Quinoa, Carrot and Coriander Bakes with a Minted Pea Centre 250g
10 Vine Tomatoes
½ Red Onion
50g Rocket Leaves
2 tbsp Peeled, Minced Ginger
1 Clove of Garlic
1 Tbsp Fresh Chopped Chives
2 tsp Rice Vinegar
Olive Oil
Salt and Pepper to taste


  1. Preheat your oven to 200°c (electric), 180°c (fan), or gas mark 4.
  2. Grab your Mixed Seed, Quinoa, Carrot and Coriander Bakes from the fridge, take them out of their packaging and place them on a baking tray in the centre of the oven.
  3. After they’ve been cooking for 5 minutes, season the vine tomatoes with a pinch of salt and pepper, and place them on the baking tray alongside the bakes to cook together for a further 10-15 minutes.
  4. While they’re cooking, put ginger, garlic, chives, olive oil and rice vinegar together in a jar, put the lid on and give it a really good shake.
  5. Thinly chop the onion and add to the rocket leaves, drizzling over your homemade dressing.
  6. When your bakes are piping hot throughout, take them out of the oven and serve with the salad and tomatoes on the vine. Tuck in!