Spring’s finally here, with the evenings drawing out a little and daffodils and blossom in full bloom. Having that bit more daylight can have a radical impact on our mood and energy, as well as our appetite for some fresh and colourful food.

This gorgeous beetroot recipe makes the perfect spring brunch. And it’s as nourishing as it is aesthetically pleasing: beetroot is packed with nutrients and its benefits range from helping to lower blood pressure and improve athletic performance to having powerful anti-oxidant properties that may help to ward off disease.

Not to mention the fact that the tabbouleh, along with providing some texture, is a great source of fibre, while a scattering of pumpkin and sunflower seeds gives our gut health a boost, too.

Looking for a light brunch recipe? This Scottish beetroot and spring barley tabbouleh is perfect