Surrey Homes | SH33 | July 2017 | Interiors supplement inside

Food
Summer Lovin’ Bowl
My favourite film of all time is Grease... so you can see where
the name comes from. This is basically a combination of all the
things I love about summer. It’s a real mixture of things, but
it really packs a punch. Say hello to flavour and goodbye to
soggy lettuce in Tupperware, and take this to work instead!
Serves 2 Prep time: 15 mins Cooking time: 40 mins
• 2 large beetroots
• 1 tbsp avocado oil or
melted coconut oil
• salt and freshly ground
black pepper, to taste
• 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 hummus
• 1 tbsp chopped walnuts
For the dressing
• 2 tbsp almond butter
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp nutritional yeast
(if you can find it)
• 1 tsp tamari
• pinch of chilli powder
• pinch of smoked paprika
• 1 tbsp cold water
1. Preheat the oven to 200°C/400°F/
gas mark 6. 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
30-40 minutes until cooked through.
2. 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.
3. Mix the cucumber, mango and lime
juice together with the coriander and
jalapeño. Plate up the roasted beets with
the cooked buckwheat, hummus and
walnuts, plus the cucumber and mango
salad. Drizzle over the dressing.