Protein Booster Crunch Topping
This protein-rich crunch topping is your secret weapon for turning any boring bowl into a flavor-packed powerhouse. Add it to salads, pastas or even roasted veggies for texture, protein, and serious satisfaction.
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Equipment
- Mixing Bowl
- baking sheet
- parchment paper
- spoon or spatula
Ingredients
- 1 cup walnuts (finely chopped - see note 1)
- 1 cup cooked brown lentils (250g, drained - see note 2)
- ½ cup panko breadcrumbs
- ⅓ cup sesame seeds
- 1 tsp ras el hanout (or to taste)
- 2-3 tsp olive oil
- up to ½ salt
Instructions
- Preheat your oven. Heat an oven to 190ºC / 380ºF.
- Dry the lentils. Drain and tap dry the lentils well (using a kitchen towel or paper towel).
- Mix it all up. Add all the ingredients to a mixing bowl and mix.
- Spread on a baking sheet. Spread on a baking sheet lined with parchment paper. Make it as spread out as possible, consider using a second baking sheet if needed.
- Bake until golden and crisp. Bake for 20 minutes, stir every 5 minutes to get that even, golden crunch.
- Let it cool completely. Cool for 20 minutes and transfer to a clean jar (see note 3 for storing).
Video
Notes
- Chop the walnuts as finely or coarsely as you like for your desired texture.
- I use 400g canned brown lentils (weight with liquids).
- It will be good for about 10 days, in a jar or sealed container outside the fridge.
- To make it nut-free, swap walnuts for sunflower or pumpkin seeds.
- Add a pinch of chili flakes for heat, or lemon zest for brightness.