Don't let tonight's veggie plate scare you! Veggie meatballs with beets are super tasty, and so are the slightly different pumpkin chips. We've served the dish with a quick salad. Enjoy!

Directions

1. Preheat your oven to 200 degrees convection. Cook the bulgur or rice according to the packet.

2. Thoroughly wash the pumpkin, remove the seeds and cut into wedges or rough pieces. Place in an ovensafe tray with baking parchment and coat with a good drizzle of olive oil and season with salt and pepper. Bake the pumpkin for about 25 minutes, or until tender and golden.

3. Finely chop onion and garlic. Peel the beets and grate on the fine side of a grater.

4. Now mix bulgur (or rice) with beets, curry paste, salt, egg, flour, onion and garlic. The farce is mixed the same way as a classic meatball farce. You want the same consistency as well - if it's too thin, add a bit more flour, and if it's too firm, give it a dash of milk or water.

5. Shape meatballs from the farce with a tablespoon and the palm of your hand, and cook in a mix of butter and oil on a pan. You can either cook them through on the pan, or just give them a sear and then pop them in the oven until the pumpkin is cooked as well.

6. Rinse the lettuce, halve the tomatoes and mix. If you have some seeds to hand, roast them and mix into the salad, and top with dressing of your choice.

7. Serve the tasty pumpkin chips with veggie meatballs, chive dip and crunchy salad. Enjoy!

Tip

Tasks for kids in the kitchen: Let the kids remove the pumpkin seeds with a spoon, and cut the tomatoes.

Veggie balls: You can replace the curry pasta with regular curry powder, if you can't find curry paste in the supermarket.