Put down that soggy sandwich and listen up: work lunches don’t have to be boring. These beet fritters with pea and avo dip are plant-based, quick to make and perfect for popping in your lunchbox and reheating, or enjoying as a work-from-home lunch.

Avocado, beets and peas are all high in fibre, making them gut-loving foods, which should keep your digestive system ticking along nicely, as well as stop you searching for those 3pm snacks.

The use of chickpea flour adds a huge injection of protein (and more fibre), making this a top tier nutritious (and tasty) lunch. Plus, the recipe serves one, so it’s perfect for those of us who live alone.

Serves: 1

50 g (2 oz/½ cup) gram (chickpea) flour

1½ teaspoons baking powder

½ teaspoon smoked paprika

½ teaspoon ground coriander

½ teaspoon garlic granules

½ teaspoon ground cinnamon

½ teaspoon onion powder

1 small beetroot, grated

2 spring onions, chopped

50 ml (1 ¾ fl oz/3 tablespoons) ice-cold beer or sparkling water

2–3 tablespoons coconut oil

Flaky sea salt and freshly ground black pepper

FOR THE PEA AND AVO DIP

100 g (3½ oz/⅔ cup) frozen peas, thawed

5 mint leaves

½ avocado

Juice of 1 lime

1 garlic clove

1. In a bowl, mix together the gram flour with the baking powder and spices. 

2. Add the beetroot to the dry ingredients, then mix in the ice-cold beer or sparkling water until it is incorporated into a lovely batter. 

3. In a frying pan (skillet), heat the coconut oil over a medium-high heat. Quenelle the fritters using two spoons, then fry for 3–4 minutes until crispy on all sides. 

4. Drain on paper towels. 

5. Meanwhile, blend all the ingredients for the dip in a high-speed blender. Don’t blend until smooth – keep the dip slightly chunky. 

6. Spread the dip on a plate and add the fritters on top. Sprinkle with a little bit of flaky salt and enjoy!

Recipe taken from Plentiful by Denai Moore (Hardie Grant, £24), out now. 

Image: Yuki Sugiura