Beetroot hummus toasts with olives & mint

candy, earthy beetroot, salty feta and sparkling mint shine in this easy lunch. ‘consuming the rainbow’ is a nutritional plus and beetroot ticks the red field

INGREDIENTS

• 1 small garlic clove
• 1 tsp rapeseed oil
• 30g feta, crumbled
• 210g can chickpeas, drained
• 200g ready-cooked beetroot, sliced
• 1 tbsp lemon juice
• 2 slices seeded wholemeal soda bread
• a few fresh mint leaves
• 6 pitted Kalamata olives, halved

INSTRUCTIONS

1. Toast the bread – if the slices are quite lengthy, halve them first.
2. meanwhile, tip the chickpeas into a bowl with 1/2 the beetroot, the lemon juice, garlic and oil, and blitz with a stick blender to make hummus. unfold at the toast, pinnacle with the ultimate beetroot and scatter with feta, olives and mint.