For the salad:

4 medium-sized beetroot

1 tbsp olive oil

Salt and pepper

3 tbsp honey

150g spinach leaves

200g haloumi cheese

For the hummus:

1 can chickpeas, drained and rinsed

2 garlic cloves

4 tbsp raw tahini

½ tsp ground cumin

2 tbsp lemon juice

150g shelled pistachios

150ml olive oil

¼ tsp salt