Toasted sourdough with beetroot hummus, walnut pesto and goat’s cheese by Zina Manda

When you sink your nashers into this these ambrosial tartines, the taste sensation is something to behold. Crunchy, soft, salty, tart, creamy yumminess all rolled into one.

This was the first time I had married beetroot with hummus and substituted walnut for pine nuts when making the pesto.

TIP Use poilane if you can find it in Waitrose. Alternatively you can use walnut bread.

Serves 4 as a starter

8 slices of your favourite bread, toasted

1 tub of hummus

1 medium cooked beetroot, in natural juices

1 large courgette, ribboned

1 red pepper, cut into strips

1 red onion, sliced

50gr basil leaves

1 large garlic clove

1tbs of walnuts

6 tbs extra virgin olive oil

25gr Parmesan

1 soft goat’s cheese

2 tbs olive oil

1 tbs balsamic vinegar

sea salt

Pre-heat the oven to 180oC

Place the veg in a small roasting tin and pour over the oil, vinegar and sprinkle on some salt. Roast for forty minutes.

Meanwhile, make the pesto. Place the oil, nuts, basil and garlic in a processor and wizz. Pour into a bowl and stir in the cheese. Set aside. Grate the beetroot and place it in the processor with the hummus. Wizz for thirty seconds. Set aside.

Turn on the grill. Take your toasted bread and spread with hummus. Place some veg on top, then dot with the pesto and finally place some flakes of goat’s cheese on top. Grill for a minute and a half or until beginning to melt. Watch them disappear in seconds.