2 avocados, sliced
handful fresh basil, finely chopped
2 raw beetroots, peeled and grated
2 cooked beetroots, cut into 1cm/Β½in cubes
2 large carrots, peeled and grated
2 red chillies, thinly sliced
3 tbsp finely chopped fresh coriander
1 courgette, grated
2 garlic cloves, crushed
3 large garlic cloves, thinly sliced
1 garlic clove, crushed
1 lime, juice only
Β½ red cabbage, shredded
1 red onion, finely chopped
6 handfuls mixed salad leaves
4 spring onions, thinly sliced
2 large sweet potatoes, peeled and cut into 1cm/Β½in-thick rounds
400g tin chickpeas, drained
100g/3Β½oz porridge oats
3 tbsp tahini
sea salt and freshly ground black pepper
3 tbsp olive oil
extra virgin olive oil, for drizzling
3 tbsp extra virgin olive oil
1 large free-range egg yolk
200g/7oz halloumi, cut into 1cm/Β½in-thick slices
230g/8oz hummus
6 wholewheat sourdough buns, halved