Preheat the oven to 180 °C.

Peel the beetroot and cut into quarters. Toss in olive oil and sprinkle with salt. Place onto a baking tray and roast in the oven for about 30-40 minutes or until tender. Remove from the oven and allow to cool completely.

Drain the chickpeas, (reserve the liquid and set aside). Place the chickpeas into a jug blender or Nutribullet along with the tahini, lemon juice, cumin and oil. If using garlic, include as well, although some kids may prefer without. Add the beetroot and blend until the mixture is smooth (it will keep some texture). Add a little of the retained chickpea liquid to achieve your desired consistency. Add a little extra oil if necessary.

Preheat the oven to 180 ºC.

Place the Fry’s Chickpea and Roasted Butternut Balls onto a baking tray and bake for 15-30 minutes until heated through.

Prepare the veggies by slicing as artfully and creatively as you can – a veggie peeler can be used to peel ribbons of cucumber or carrot. Use star and heart shaped cookie cutters to cut cucumber, peppers or any chosen veggies to add a bit of princess flair.

Assemble the bowl by lining with lettuce leaves and baby spinach leaves. Build the bowl as creatively as possible, adding in as many colourful veggies as you can. Include the Fry’s Chickpea and Roasted Butternut Balls and a heaped tablespoon of vegan cashew cheese if using. You can add the beetroot hummus to the bowl or serve on the side. Sprinkle with seed mix, decorate with veggie cut outs and edible flowers and serve.