Bowls not only look beautiful, they are also chock-full of vegetables, easy to make and -more importantly- they are actually always tasty. This vegan vegetable bowl from the Nutrition Centre gets an Arabic touch with the chickpeas, tahini and hummus.

1. Drain and rinse the chickpeas. Keep half aside.
2. Scrub the lime thoroughly and grate some of the zest. Squeeze the lime. Finely puree half of the chickpeas with a hand blender or in a food processor.
3. Crush the garlic clove on top.
4. Stir in the ground cumin, tahini, 1 tablespoon of olive oil, some lime juice, some grated lime zest and pepper. Thin the hummus with water if it is too thick.
5. Clean and slice the radishes.
6. Wash the herbs and cut them small.
7. Mix some coriander, 1 tablespoon of olive oil and some lime juice through the radish.
8. Clean the courgette and pepper. Cut the courgette into half slices and the pepper into strips.
9. Heat 1 tablespoon of oil and stir-fry the courgette and pepper in it for 5 minutes until tender. Season with coriander.
10. Heat the rest of the chickpeas in some water. Drain them and mix in the mint.
11. Divide the chickpeas between 2 bowls and arrange the radish salad and warm vegetables on top. Garnish with a generous spoonful of hummus.

Source: Nutrition Centre