Nourish bowl with pumpkin hummus

1.Make hummus first. In a small food processor or blender place garlic, tahini, herbs, pumpkin, chickpeas and turmeric and pulse until finely chopped. Add enough lemon juice and dashes of olive oil until mixture is smooth and spoonable. Season to taste with sea salt and cracked pepper, cover and refrigerate.

2.Heat a dash of oil in a frying pan over medium heat then fry bacon on both sides OR dice tofu and sear in pan with dukkah, tossing to colour on all sides.

3.Toss the red cabbage with the apple cider vinegar and honey.

4.To serve, arrange the rice in 2 serving bowls then place the greens, carrot, peas and dressed cabbage decoratively around the bowls. Top with either bacon or tofu followed by a large dollop of pumpkin hummus and garnish with fresh mint.