To allow for maximum flavour, I like to marinade as far in advance as possible as this gives time for all the flavours to marry and also helps to tenderise the meat. I used chicken tenderloins for this recipe, but any other protein would tie in just as nicely. To marinade, combine 1 teaspoon raw honey, juice of half a lemon, clove of crushed garlic, pinch of each cumin, paprika, mustard seeds, chilli and salt ( lemon myrtle if you have it) and olive oil. Massage the meat and set aside.
Slice pumpkin, eggplant and sweet potato, drizzle with oil and arrange on a baking tray to roast in a preheated oven until tender and lightly coloured.
To make salsa, slice cucumber lengthways, scrape out seeds with a teaspoon, julienne then finely dice. Dice half a Spanish onion and 3 tomatoes to roughly the same size. Combine everything in a bowl with half a bunch coriander, the juice of a lemon, salt, pepper and olive oil.
To make the hummus, combine 1 can chickpeas, 2 cloves garlic, 1 teaspoon tahini, juice of half a lemon, salt, pepper and olive oil in a food processor and blitz until you reach the desired consistency. I like to add a little water to loosen instead of adding more oil as I find the flavour of the oil can overpower the other flavours. These measurements make more than you'll need for this dish, but the hummus will keep in the fridge for a couple of days. Having homemade dips in the fridge is a lunchtime lifesaver for me. Partnering dips with raw veggies, nuts, cheeses, salad mix, or leftover dinner components makes for a nutritious and satisfying lunchbox.
To assemble this tower of goodness, arrange the veggies topped with some hummus, another layer of veggies, the chicken and finally embellish with a scattering of salsa. Serve with avocado and crumbled feta.
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