Sweet, earthy beetroot, salty feta and fresh mint shine in this simple lunch. ‘Eating the rainbow’ is a nutritional plus and beetroot ticks the purple box
Prep:10 mins
Serves 2
2 slices seeded wholemeal soda bread210g can chickpeas, drained200g ready-cooked beetroot, sliced1 tbsp lemon juice1 small garlic clove1 tsp rapeseed oil30g feta, crumbled6 pitted Kalamata olives, halveda few fresh mint leaves
STEP 1Toast the bread – if the slices are quite long, halve them first.STEP 2Meanwhile, tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, and blitz with a stick blender to make hummus. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.
