Beetroot & chickpea lunch bowl

INGREDIENTS

400g beetroot

1 can chickpeas

2 tsp chilli flakes

200g cherry tomatoes

1 tsp cinnamon

2 tbsp olive oil

4 handfuls of baby leaf spinach

4 eggs

Dressing:

2 tsp miso paste

juice of 1 lemon

4 tbsp olive oil

1 crushed garlic

1 tsp chilli flakes

METHOD

Preheat the oven to 180C.

Wash and slice the beetroot and place on a baking tray.

Sprinkle with salt, olive oil and cinnamon and roast for 50 minutes.

Rinse the chickpeas and add to the baking tray half way through for the remaining 25 minutes.  Add some extra salt and the chilli flakes.

Make the dressing and halve the tomatoes.

Add the eggs to a saucepan and fill with cold water.

Bring to the boil and once it is boiling remove from the heat and keep the lid on for 1 minute and 45 seconds.  Remove the shells and slice in half.

Serve everything together with the sauce poured over.

Keeps well in the fridge in an airtight container for 4 days.