We have been trying so many recipes and fads and diets lately, and it’s funny that we always come back to the basics – vegetables, whole grains and good fats. We aren’t nutritionists, but it seems to be the key to our health. And since Summer is around the corner (cough bikini season cough), try this little taste of goodness.

Serves 2

2 cups brown rice
vegetable stock cube or 1 tsp powdered stock
2 beetroot, peeled
handful of  frozen peas
60g goats cheese
handful chopped mixed herbs (mint, chives, parsley)
1 spring onion
2 handfuls baby spinach
30g roasted walnuts, chopped
1 lemon

1 tbsp Dijon mustard/wholegrain mustard
2 tbsp oil

Cook 2 cups of brown rice with a cube of vegetable stock.

Chop beetroot into small cubes and roast on 200 degrees until cooked (20-30min). Add the spring onions to roast for 5 minutes before taking the tray out of the oven.

Crumble up the goats cheese and marinate in the mixed herbs and ½ freshly squeezed lemon.

Toast the walnuts in a fry pan for 5 min.

In a small bowl, mix Dijon mustard, ½ lemon juice and oil.

Combine all ingredients together in a bowl.