Ingredients:

• 60g Feta Cheese (adapt for vegan option)
• 800g Butterbeans
• 30ml Red Wine Vinegar
• 100g Red Onion
• 40ml Rapeseed Oil
• 300g Tahini Paste
• 20 pieces Falafel Bites
• 5g Peeled Garlic
• 2 Spring Onions
• 1 Red Pepper
• 1 Yellow Pepper
• 100g Frozen Peas
• 60g Peashoots
• 60g Radish (chilled)
• 1kg Raw Beetroot
• 25g Mixed Seeds

Method:

1. In a food processor, add the cooked beetroot, butterbeans, tahini paste, garlic, oil and the juice from 2 lemons. Blend together and whip until smooth.
2. In a mixing bowl, add the sliced radish, sliced peppers, vinegar, chopped spring onions, and combine together. Leave to chill.
3. Place the whipped beetroot and butterbean hummus mix into bowls. Top the hummus mix with slaw, cooked falafel, pickled pink onions, crumbled feta, pea shoots, blanched peas – and finally, a sprinkling of munchy seeds.