My favourite film of all time is Grease . . . so you can see where the name comes from. This bowl recipe is basically a combination of all the things I love about summer. It’s a real mixture of things, but it really packs a punch. Say hello to flavour and goodbye to soggy lettuce in Tupperware, and take this to work instead!
– 2 large beetroots
– 1 tbsp avocado oil or melted coconut oil
– Salt and freshly ground black pepper, to taste
– 100g buckwheat
– 1 cucumber, chopped into 1cm chunks
– 1 mango, peeled, stoned and chopped into 1cm chunks
– juice of 1 lime
– 2 tbsp chopped fresh coriander
– 1 jalapeño chilli, deseeded
– 4 tbsp hummus
– 1 tbsp chopped walnuts
– 2 tbsp almond butter
– 1 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp nutritional yeast (if you can find it)
– 1 tsp tamari
– Pinch of chilli powder
– Pinch of smoked paprika
– 1 tbsp cold water
1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Peel and cut the beetroots into 2½cm chunks.
3. 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.
4. While the beetroots are cooking, cook the buckwheat and make the dressing.
5. First rinse the buckwheat in warm water, then place in a pot with 250ml of cold water and a pinch of salt.
6. Bring to the boil and simmer for 12 minutes until cooked through and all the water has been absorbed.
7. Whisk the dressing ingredients together.
8. Mix the cucumber, mango and lime juice together with the coriander and jalapeño.
9. Plate up the roasted beets with the cooked buckwheat, hummus and walnuts, plus the cucumber and mango salad. Drizzle over the dressing.
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Madeleine Shaw’s A YEAR OF BEAUTIFUL EATING is published by Trapeze in hardback & eBook.