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Get Started - 100% free to try - join in 30 secondsMakes 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
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