Spring is the perfect time to dust off the hiking boots and encourage the kids to explore a new walking track. Send them off on their adventure with backpacks full of good food – or better still, let them pack the lunch and see if they’ll let you come along! These delicious snacks will keep them well fuelled on the journey there and back with a hearty and healthy spread to look forward to at the halfway point.

Lentil, herb & mushroom rolls

Ready in 1 hour | Makes 12 large rolls

3 sheets frozen flaky pastry
1½ cups roughly chopped mushrooms
1 onion, roughly chopped
2 cloves garlic, roughly chopped
3 Tbsp chopped fresh herbs (we used 1 Tbsp
each rosemary, thyme and parsley)
400g can lentils, drained (about 1¾ cups)
½ cup cashews
2 eggs, plus 1 beaten egg for egg wash
3 cups breadcrumbs
1½ cups grated cheese
Handful spinach or kale
Black sesame seeds, for sprinkling

1 Preheat oven to 190°C. Remove pastry sheets from freezer and cover with a damp tea towel.

2 Place mushrooms, onion, garlic, herbs, lentils and cashews in a food processor. Break in the 2 eggs and blitz for a few minutes until everything is finely chopped and egg is incorporated.

3 Transfer mixture to a medium-sized bowl. Add breadcrumbs and cheese and stir through until combined. Divide mixture into 3 portions.

Place a pastry sheet on a lightly floured bench, with a long edge nearest to

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