Name: Rainbow buddha bowl with stone fruit
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 6 plums; 2 peaches; 100 g green beans trimmed and halved; 1 red pepper deseeded and sliced; 1 carrot; 1 yellow pepper deseeded and sliced; 2 handful baby spinach; 100 g red cabbage shredded; 1 beetroot peeled and grated; 80 g cashew nuts; 2 tsp sesame seeds; 3 Tbs fresh chillies 573; 2 Tbs lemon juice; 1 tsp Dijon mustard

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Ingredients (14)

6	plums
2	peaches
100 g	green beans — trimmed and halved
1	red pepper — deseeded and sliced
1	carrot
1	yellow pepper — deseeded and sliced
2 handful	baby spinach
100 g	red cabbage — shredded
1	beetroot — peeled and grated
80 g	cashew nuts
2 tsp	sesame seeds

for the dressing:

3 Tbs	fresh chillies — 573
2 Tbs	lemon juice
1 tsp	Dijon mustard

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Method:

Halve and pit the plums and peaches or nectarines, then slice them.

Blanch the fine beans in boiling water for 3-4 mins.

Rinse with cold water, then drain well.

Arrange the fruit and vegetables on plates or in shallow serving bowls, following the colours of the rainbow with the red pepper, grated carrot, peaches or nectarines, yellow pepper, green beans, spinach, red cabbage, beetroot and plums.

Toast the cashew nuts and sesame seeds in a dry frying pan until lightly browned.

Sprinkle over the salads.

For the dressing, combine the olive oil, lemon juice and mustard.

Season and spoon over the salads.

Cook’s tip: For extra protein, serve topped with hard-boiled egg, grated Cheddar, crumbled feta cheese or sliced mozzarella – or choose tofu for a vegan diet.

Recipes reprinted with the permission of Beautiful country Beautiful fruit.