Preparing a beet can be a turn off at lunch … spraying its juice over the kitchen counter. Try making this salad on a cutting board in the sink as grating the beet with utter abandonment gives you a sense of freedom.

Method:

• To make the dressing whisk all the ingredients together in a small bowl until it looks creamy. Add a pinch of salt, whisk and taste again. Or, add all the ingredients to a jam jar, seal and shake.
• Place all the vegetables and the apples in a large bowl and pour over the dressing. Stir through and let stand for 5 minutes.
• Blitz all the hummus ingredients in a food processor until smooth but still thick. If you need to loosen it a little, then add some cold water.
• Spoon half of the hummus onto one side of a salad bowl and drizzle with olive oil. Using tongs, pick up half the vegetable / fruit mix and place it on the other side of the bowl. Sprinkle over the walnut pieces and parsley to finish.

Tips:

• No apple? Try a pear or even pomegranate seeds. No chickpeas? Try another bean like cannellini, or a lentil. Mix it up by adding a different herb such as mint or basil.
• The Za’atar chickpea crunch also works well on this salad.

Recipe extracted from Lunch Well (Hardie Grant, RRP £20.00) Photography© Kirstie Young