Makes enough for 4 sandwiches

For the beetroot hummus:

2 medium beetroots

1 x 400g tin of chickpeas, drained

Juice of 1 lemon

3 tbsp tahini

2 tbsp extra virgin olive oil

For the pickled carrots and feta:

100ml white wine vinegar

50g sugar

½ tsp salt

1 tsp peppercorns

200g feta cheese, cubed

2 medium carrots, peeled and sliced into thin rounds

To serve:

Slices of bread

Sprouts or salad cress