Ingredients for 2:

For the beetroot “hummus”
2 large beetroots
2 cloves of garlic
1 teaspoon of tahini
Juice of half a lemon

For the grain layer
60g quinoa, cooked according to packet instructions
1 tin of chickpeas, drained but reserve the liquid
zest of 1/2 lemon

For the toasted seeds
2 tablespoons of pumpkin seeds
2 tablespoons of sunflower seeds
1/4 of a teaspoon of cumin
1/2 a teaspoon of black onion seed
Tamari or soy sauce

A handful of blueberries

8 cos lettuce leaves
2 handfuls of watercress
1/2 small fennel, finely sliced

2 large Clarence Court eggs, boiled for 7 minutes
A handful of walnuts
A tablespoon of alfalfa

For the dressing
1/3 of a bunch of parsley
Leaves from 3 sprigs of mint
Leaves from 2 sprigs of thyme
Juice of 1/2 lemon
Juice of 1/2 lime
1 teaspoon of wholegrain mustard
1 teaspoon of honey, agave or maple syrup
50ml of good quality olive oil or rapeseed oil

Method:
To make the beetroot “hummus”, pop the beetroots on a small roasting tray, cover with tin foil and bake at 180 degrees C until soft (approximately 1 hour).
For the last 20 minutes, add the garlic.
Allow both to cool then peel them.
Pop the garlic, beetroot, lemon juice, tahini and a good pinch of sea salt in a blender.
Pour in 1/3 of the tin of chickpea water and blend until completely smooth. Add more chickpea water if needed (i.e. if it isn’t blending).

To make the grain layer, combine the quinoa and chickpeas in a bowl. Add the zest of 1/2 lemon and season well with sea salt and black pepper.

To make the toasted seeds, pop all of the ingredients apart from the soy sauce in a pan. Heat on medium until the pumpkin seeds start to pop. Remove from the heat, add a splash of soy sauce and stir.
The soy sauce will evaporate, leaving the seeds crunchy but with a hint of umami.
If you’ve added too much soy, just pop everything back on a high heat until it evaporates.

To make the dressing, put all of the ingredients in a blender cup and blend until completely smooth and well combined.

To assemble:
-Grab two plates, pop a heaped tablespoon of the beetroot hummus on the bottom.
- Divide the grain mix between the plates.
- Sprinkle on a tablespoon or so of the seed mix.
- Now add the blueberries.
- Pop the lettuce, fennel and watercress in a separate large bowl. Dress with the salad dressing, stir well then divide between the two plates.
- Top with 1 egg, walnuts and alfalfa
- Season each salad with sea salt and black pepper.
- Eat immediately.