Beet Noodles

Rinse and dry the produce. Place a large pot of salted water on to boil. Rinse, trim and chop the romanesco into small florets. Finely chop the thyme leaves. Chop the hazelnuts.

Once the water is boiling, add the beet noodles and cook until tender, about 3 to 5 minutes. Drain noodles in a colander and return to the pot.

Place a large skillet over medium-high heat with just 2 tbsp of the vegan butter. Once hot, add the romanesco and hazelnuts. Cook until the nuts begin to brown and smell toasted and romanesco is tender, about 6 to 8 minutes. Move on to Step 4 to toast the breadcrumbs while this cooks.

Place a small skillet over medium heat and add 1 tbsp olive oil. Add the gluten-free panko breadcrumbs and the thyme. Cook, shaking the skillet frequently until the breadcrumbs are golden brown, about 5 minutes. Season with salt.

Add the balsamic vinegar to the romanesco and hazelnuts and toss to combine. Zest 2 tsp of lemon zest and add to the skillet with the hemp seeds and the remaining 1 tbsp vegan butter. Stir until melted and season with salt and pepper.

Halve the lemon and cut half into wedges. Divide the beet noodles between two large bowls and squeeze the lemon half over. Layer on the romanesco hemp seed crumble and the toasted thyme breadcrumbs.