1. In a bowl, mix together the gram flour with the baking powder and spices.

2. Add the beetroot to the dry ingredients, then mix in the ice-cold beer or sparkling water until it is incorporated into a lovely batter.

3. In a frying pan (skillet), heat the coconut oil over a medium-high heat. Quenelle the fritters using two spoons, then fry for 3–4 minutes until crispy on all sides.

4. Drain on paper towels.

5. Meanwhile, blend all the ingredients for the dip in a high-speed blender. Don’t blend until smooth – keep the dip slightly chunky.

6. Spread the dip on a plate and add the fritters on top. Sprinkle with a little bit of flaky salt and enjoy!

These gut-healthy beetroot fritters with pea and avo dip make for a vibrant work lunch