- 2 slices seeded wholemeal soda bread (see 'goes well with')
- 210g can chickpeas, drained
- 200g ready-cooked beetroot, sliced
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 tbsp lemon juice
- 1 small garlic clove
- 1 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 30g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 6 pitted Kalamata olives, halved
- a few fresh mint leaves
Toast the bread – if the slices are quite long, halve them first.
Meanwhile, tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, and blitz with a stick blender to make houmous. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.
Packed lunchIf making a packed lunch, toast the bread and keep the houmous separate from the beetroot, olives and mint.