Smoky beetroot, feta & hummus focaccia with crunchy seeds

1 . Stage

Warm the focaccia in a low oven or the microwave. Meanwhile, heat a dry frying pan over a medium heat and toast the mixed seeds with a pinch each of smoked paprika and salt until the seeds start to pop. Cool.

2 . Stage

Cut the focaccia in half through the middle and spread over the hummus. Top the base with the pickled beetroot, feta, and a handful of salad leaves (such as a mixture containing baby beetroot leaves) dressed with a drizzle of extra virgin olive oil and splash of lemon juice. Gently press the sandwich top, hummus-side down, into the seeds so they stick, then sandwich it over the fillings. Best served on the day but will keep chilled for 24 hrs.