• 60g walnuts, chopped
• 60g sunflower seeds
• 60g pumpkin seeds
• 500g raw beetroot, grated
• 200g courgette, grated
• 100g spinach
• 1 can borlotti beans, drained (240g drained weight)
• 1 apple, cored and thinly sliced

Dressing

• 60ml olive oil
• 40ml balsamic vinegar
• 1/2 tsp salt
• 1 tsp honey
• Juice from 1 lemon

Topping

• 2 tbsp hummus per serving

• Place the walnuts, and seeds into a dry frying pan and cook on high heat for a few minutes until they become fragrant and starting to brown. Place these in a large bowl with the beetroot, courgette, spinach, beans and apple and stir well.
• To make the dressing add all dressing ingredients into a bowl and whisk together. Pour over the bowl of salad and mix well. Serve out your portions and pop 2tbsp hummus on top of each serving.