Herbed Wheat Baskets with broccoli, peppers and cottage cheese

How to we get our children to eat vegetables? This is a lunch box hit and my sons and his friends love this. lunch

Makes 12 baskets

Preparation time: 15 minutes

Baking time: 20 minutes

For the wheat crust:

1 cup Whole wheat flour

Salt to taste

2 tsp any dried herbs (avoid Mint since the flavours are too strong)

Water to knead

Knead all the ingredients together and allow the dough to rest for about an hour. The dough must come together and should not be sticky.

Make lemon sized ball. Using a rolling pin, roll it to the size of your palm. Grease a muffin tin. Place the rolled out crust and bake for 3-4 minutes in moderate heat.

For the vegetable filling:

1 Medium sized Broccoli

1/2 cup mixed colour peppers (use Red and Yellow)

a handful of cottage cheese chuncks

a handful of cherry tomatoes

2 tsp Thyme and Parsley

1 tsp Chilli Flakes

1 table spoon butter or olive oil

Water for sprinkling

A lid for closing the wok

A cube of cheese

Salt to taste

Heat a cast iron wok and add butter or olive oil. Add the herbs, chilli flakes, then toss in the vegetables (including cottage cheese) and the salt. Do not over cook, vegetables must be crunchy. Remove from heat.

Assembling the baskets:

1. Now fill the muffin cases with the filling. Top the vegetables with grated cheese, just enough to make it look exciting for kids.

2. Bake for not more than 15 minutes. Oven mark 6.

3. Remove and cool for 5 minutes.

Serve immediately.