Beetroot hummus with seasonal veg, pomegranate and pitta chips

Beetroot’s packed with folate, vital for maintaining cell growth; it also helps protect you against anaemia

579 kcals; 18g protein; 49g carbs; 33g fat; Serves 4

INGREDIENTS

2 beetroots; 5 tbsp olive oil; 1 tsp ground cumin; 1 garlic clove; 1 tin of chickpeas, drained; 2 tbsp lemon juice; 6 tbsp tahini; 200g seasonal greens, chopped; 4 pitta breads; Salt and pepper; Seeds of 1 pomegranate MAKE IT

1 Heat the oven to 200C, then place the beetroots on a baking tray. Drizzle with 1 tbsp oil, season with cumin and bake for 40 mins. 2 Once cooled, rub the skin away with kitchen towel, chop, then blitz with the garlic and chickpeas until smooth.

Season with black pepper, then tip in the lemon juice, the remaining olive oil (hold a little back for the pittas) and 2 tbsp tahini; blitz again. (The hummus can be stored in an airtight container in the fridge for up to three days.)

3 Next, blanch the greens until tender, then place them in a hot griddle pan and cook until they start to caramelise. Cut the pitta into triangles, drizzle with oil, season and bake at 180C on a parchment -lined baking tray for 10 mins. 4 To serve, pile the hummus high in a bowl, surrounded by the pitta and topped with the greens. Sprinkle over the pomegranate seeds and drizzle with remaining tahini.