This is a way to use up some leftovers! Rice, kidney beans and half avocados get used in this protein-packed vegan lunch full of variety and flavour. I always have red peppers and spring onions in the fridge as they last for ages.

​Beetroot looks so vibrant you know it is going to be good for you. We seem to get beetroots in our veg box quite a lot, so we had to learn how to cook them! This very quick dukkah will add loads of crunch, flavour and protein to your salad. It doesn’t matter if you use nuts with skin on or off; just use whatever you have! You don’t need a salad dressing with this; just mix in the smashed beets before eating.