Wealden Times | WT185 | July 2017 | Interiors supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Food<br />
Summer Lovin’ Bowl<br />
My favourite film of all time is Grease... so you can see where<br />
the name comes from. This is basically a combination of all the<br />
things I love about summer. It’s a real mixture of things, but<br />
it really packs a punch. Say hello to flavour and goodbye to<br />
soggy lettuce in Tupperware, and take this to work instead!<br />
Serves 2 Prep time: 15 mins Cooking time: 40 mins<br />
• 2 large beetroots<br />
• 1 tbsp avocado oil or<br />
melted coconut oil<br />
• salt and freshly ground<br />
black pepper, to taste<br />
• 100g buckwheat<br />
• 1 cucumber, chopped into<br />
1cm chunks<br />
• 1 mango, peeled, stoned and<br />
chopped into 1cm chunks<br />
• juice of 1 lime<br />
• 2 tbsp chopped fresh coriander<br />
• 1 jalapeño chilli, deseeded<br />
• 4 tbsp hummus<br />
• 1 tbsp chopped walnuts<br />
For the dressing<br />
• 2 tbsp almond butter<br />
• 1 tbsp olive oil<br />
• 1 tbsp lemon juice<br />
• 1 tsp nutritional yeast<br />
(if you can find it)<br />
• 1 tsp tamari<br />
• pinch of chilli powder<br />
• pinch of smoked paprika<br />
• 1 tbsp cold water<br />
1. Preheat the oven to 200°C/400°F/<br />
gas mark 6. Peel and cut the beetroots<br />
into 2½cm chunks. Put in a roasting<br />
tray and mix with the oil and a big<br />
pinch of salt and pepper. Roast for<br />
30-40 minutes until cooked through.<br />
2. While the beetroots are cooking, cook<br />
the buckwheat and make the dressing.<br />
First rinse the buckwheat in warm<br />
water, then place in a pot with 250ml<br />
of cold water and a pinch of salt.<br />
Bring to the boil and simmer for 12<br />
minutes until cooked through and all<br />
the water has been absorbed. Whisk<br />
the dressing ingredients together.<br />
3. Mix the cucumber, mango and lime<br />
juice together with the coriander and<br />
jalapeño. Plate up the roasted beets with<br />
the cooked buckwheat, hummus and<br />
walnuts, plus the cucumber and mango<br />
salad. Drizzle over the dressing.