GOING GREEN

GREEN BUDDHA BOWL

Makes 2 bowls

A trendy and attractive way of serving a raw salad/meal for one, buddha bowls are overstuffed bowls resembling the belly of Buddha, hence the name. They can contain a mix of different ingredients and include protein, vegetables, grains and pulses served with a dressing. The idea is to make them as wholesome as possible. If desired, add a cooked chicken breast, cut into slices, to each salad.

1 large avocado peeled and sliced, retaining the shape

Lemon juice

A large handful of baby spinach, washed (replace spinach with kale, lettuce or other leafy greens) A handful of micro greens

A large handful of edamame beans (or replace with green beans, sugar snap peas or chickpeas) 2 large courgettes, peeled, washed and sliced into thin strips, a vegetable spiralizer will do the trick

A sprinkling of white and black sesame seeds (or use seeds of choice)

Dressing:

1 avocado, peeled and chopped 125ml (½ cup) plain yoghurt Juice of ½ lemon

A few sprigs of parsley and mint A couple of basil leaves

Salt and black pepper

A small pinch of chilli flakes, optional

Lemon slices

Sprinkle the sliced avo with lemon juice. For each round bowl work in a circle and keeping the ingredients separate, place a pile of spinach in the bowl, add the beans, the courgette strips and half an avocado. Add micro herbs and sprinkle with seeds.

Make the dressing by blending the avocado, yoghurt and lemon juice. Add the herbs and blend again. Season generously, add chilli if using and blend again. Pour into a bowl and serve bowls with lemon slices and extra seeds.