- 150g hummus
- 80g cooked red quinoa
- 2 breakfast radishes
- 1 candy striped beetroot, peeled and cut into batons
- 2 baby sweetcorn, halved
- 2 baby carrot halved
- 4 sugar snap peas, halved diagonally
- Pea shoot tendrils
- 1/4 red pepper, sliced into batons
- Place the hummus at the bottom of the bowl and cover with the quinoa.
- Arrange all the ingredients vertically in the bowl.
Garnish with some edible flowers.