Summer lovin’ bowl

SERVES 2

2 large beetroots

1tbsp avocado oil or melted coconut oil

100g buckwheat

1 cucumber, chopped into

1cm chunks

1 mango, peeled, stoned and chopped into 1cm chunks juice 1 lime

2tbsp fresh coriander, chopped 1 jalapeño chilli, deseeded

For the dressing

2tbsp almond butter 1tbsp olive oil

1tbsp lemon juice

1tsp nutritional yeast 1tsp tamari pinch chilli powder pinch smoked paprika

To serve

4tbsp houmus

1tbsp chopped walnuts Preheat the oven to 200C/400F/ Gas 6. Peel and cut the beetroots into 2½cm chunks. Place in a roasting tray and mix with the oil and a big pinch of sea salt and pepper. Roast for 30-40 minutes, until cooked through.

While the beetroots are cooking, rinse the buckwheat in warm water. Place in a saucepan with 250ml cold water and a pinch of salt. Bring to the boil and simmer for 12 minutes until cooked through and all the water has been absorbed.

In a small bowl, whisk together all the dressing ingredients with 1 tablespoon cold water.

In a separate bowl, mix together the chopped cucumber, mango and fresh lime juice with the coriander and jalapeño.

Place the roasted beetroots, buckwheat, houmus and walnuts in a serving bowl. Drizzle over the dressing and serve with the cucumber and mango salad.