WHAT TO EAT TONIGHT

Summer lovin’ bowl

AKA all the best things about summer salads in one

Posted

Added on

AKA all the best things about summer salads in one

Posted

  • Serves 2
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • For the bowl:
  • 2 large beetroots
  • 1 tbsp avocado oil or melted coconut oil
  • 100g buckwheat
  • 1 cucumber, chopped into 1cm chunks
  • 1 mango, peeled, stoned and chopped into 1cm chunks
  • Juice of 1 lime
  • 2 tbsp chopped fresh coriander
  • 1 jalapeño chilli, deseeded
  • 4 tbsp houmous
  • 1 tbsp chopped walnuts
  • Sea salt and freshly ground black pepper, to taste
  • For the dressing:
  • 2 tbsp almond butter
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp nutritional yeast (available at Holland & Barrett)
  • 1 tsp tamari
  • Pinch of chilli powder
  • Pinch of smoked paprika
  • 1 tbsp cold water
  1. Preheat the oven to 200ºC/fan 190ºC/gas mark 6.
  2. Peel and cut the beetroots into 2½cm chunks. Put in a roasting tray and mix with the oil and a big pinch of salt and pepper. Roast for 30 minutes until cooked through.
  3. While the beetroots are cooking, cook the buckwheat and make the dressing. First rinse the buckwheat in warm water, then place in a pot with 250ml of 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. Whisk the dressing ingredients together.
  4. Mix the cucumber, mango and lime juice together with the coriander and jalapeño. Plate up the roasted beets with the cooked buckwheat, houmous and walnuts, plus the cucumber and mango salad. Drizzle over the dressing.

RECIPE EXTRACTED FROM A YEAR OF BEAUTIFUL EATING

RECIPE EXTRACTED FROM A YEAR OF BEAUTIFUL EATING

A Year of Beautiful Eating by MADELEINE SHAW

Published by Trapeze

£ 20.00

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Tagged in:
Salad
Vegetarian
Grains

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