Madeleine Shaw's Summer Lovin' Bowl
Although summer's still a few months away, we're already singing the 'tune' of this Summer Lovin' Bowl from Madeleine Shaw. It's packed with beets, mango and cucumber -- even a little hummus!
Ingredients
- 2 large beetroots
- 1 tbsp avocado oil or melted coconut oil
- Salt and freshly ground black pepper to taste
- 100 grams buckwheat
- 1 cucumber, finely diced
- 1 mango, peeled, stoned and chopped finely
- juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 1 jalapeño pepper deseeded
- 4 tablespoons hummus
- 1 tablespoons chopped walnuts
For the dressing (Optional)
- 2 tablespoons almond butter
- 1 tablespoons olive oil
- 1 tablespoons lemon juice
- 1 teaspoon nutritional yeast if you can find it
- 1 teaspoon tamari
- pinch of chili powder
- pinch of smoked paprika
- 1 tablespoons Cold Water
Instructions
- 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.
- 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.
- 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.
Notes
Madeleine Shaw's A YEAR OF BEAUTIFUL EATING
Tried this recipe?Let us know how it was!