Eating a rainbow of colourful fruit and veg is so beneficial to our health, the more colour the better. Make this to accompany the soda bread, featured recipe last week.

Ingredients:

210g canned chickpeas
200g ready cooked beetroot, sliced
1tbsp lemon juice
1 small garlic glove
1tsp rapeseed oil
30g feta, crumbled
6 pitted olives
a few fresh mint sprigs
Method

Tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, blitz with a stick blender to make houmous. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.