Beetroot Hummus & Roast Veg Buddha Bowl

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Drain your beetroot in a colander over the sink

Chop the drained beetroot into wedges

Add your butternut squash cubes, garlic (skin on) and half of the beetroot wedges (you'll use the rest later!) to a baking tray

Tip: Cooking for 3 or more? Use 2 trays!

Drizzle with olive oil and season with a pinch of salt

Put the tray[s] in the oven for an initial 10-15 min

While the veg is roasting, add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, drain and rinse your chickpeas

Cut your lemon[s] into quarters

Add the remaining beetroot wedges to a food processor with half the drained chickpeas (you'll use the rest later!), your tahini and a squeeze of lemon juice

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a generous pinch of salt and blitz until smooth – this is your beetroot hummus

After an initial 10-15 min, add the remaining chickpeas to the tray[s] with the veg, sprinkle over your ground cumin, then drizzle with 1 tsp [1 1/2 tsp] [2 tsp] olive oil and give it a good mix up

Add your Tenderstem broccoli to the tray[s], drizzle with 1 tsp [1 1/2 tsp] [2 tsp] olive oil and a pinch of salt

Return the tray[s] to the oven for a further 10-15 min or until everything is cooked through and golden

Meanwhile, add a small squeeze of lemon juice, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper to a small bowl and stir it all together

Once the veg is cooked, squeeze the roasted garlic from its skin into the bowl and discard the skin

Mash the roasted garlic with a fork and whisk it into the dressing – this is your roasted garlic dressing

Wash your salad, then pat it dry with kitchen paper