TODAY’S RECIPE: Cauli-broc bowl with tahini hummus

IDEAL for lunch in the office. Serves: 1. Ingredients

200g cauliflower & broccoli florets 1 tbsp olive oil 125g ready-to-eat quinoa 1 cooked beetroot ½ handful baby spinach 5 walnuts, toasted and chopped 1 tbsp tahini 1 ½ tbsp hummus ½ lemon, ¼ juiced, ¼ cut into wedges

Method

1 The night before, heat oven to 200c/180c fan/ gas 6. Put cauliflower and broccoli in roasting tin with oil and sprinkle of flaky sea salt. Roast for 25 minutes until browned and cooked. Leave to cool. 2 Put quinoa in lunchbox. Lay slices of beetroot on top, followed by spinach, cauliflower, broccoli and walnuts. Combine tahini, hummus, lemon juice and ½ tbsp water in small pot. Before eating, coat in dressing. Serve with lemon wedges.