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.


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

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.