Beetroot hummus

Pop the beetroots on a small roasting tray, cover with tin foil and bake at 180ºC until soft (approximately 1 hour).
For the last 20 minutes, add the garlic.
Allow both to cool then peel them.
Pop the garlic, beetroot, lemon juice, tahini and a good pinch of sea salt in a blender.
Pour in ⅓ of the tin of chickpea water and blend until completely smooth. Add more chickpea water if needed (ie if it isn’t blending).

Grain layer

Combine the quinoa and chickpeas in a bowl. Add the zest of ½ lemon and season well with sea salt and black pepper.
To make the toasted seeds, pop all of the ingredients apart from the soy sauce in a pan. Heat on medium until the pumpkin seeds start to pop. Remove from the heat, add a splash of soy sauce and stir.
The soy sauce will evaporate, leaving the seeds crunchy but with a hint of umami.
If you’ve added too much soy, just pop everything back on a high heat until it evaporates.

Dressing

To make the dressing, put all of the ingredients in a blender cup and blend until completely smooth and well combined.

To assemble

Grab two plates, pop a heaped tablespoon of the beetroot hummus on the bottom.
Divide the grain mix between the plates.
Sprinkle on a tablespoon or so of the seed mix.
Now add the blueberries.
Pop the lettuce, fennel and watercress in a separate large bowl. Dress with the salad dressing, stir well then divide between the two plates.
Top with an egg, walnuts and alfalfa
Season each salad with sea salt and black pepper.
Eat immediately.

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