Ingredients 175g cooked beetroot 400g can chickpeas 1 garlic clove, crushed or chopped handful of coriander juice of 2 lemons 5 tbsp olive oil 1 head red chicory 2 handfuls rocket handful olives 6-8 large pitta breads
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Method Roughly chop the beetroot. Drain and rinse the chickpeas. Put these in a food processor with the garlic, coriander, lemon juice and olive oil. Blitz until fairly smooth. Taste and add freshly ground pepper, and salt if you wish. Divide the salad leaves between 6 plates. Spoon a little houmous onto each plate and scatter with a few olives. Drizzle a little oil over the leaves and sprinkle with a little black pepper, and salt, if you wish. Toast the pittas, cut into wedges and serve with the houmous.
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