Step 1

If you are using fresh beetroot, to cook from scratch, scrub well (do not peel), pop in a roasting tin filled with 3cm water, cover tightly with foil and roast at 190C (170C fan)/375F/gas 5 until very tender. The exact timing will depend on the size of the beet, but medium ones take around an hour. Once cooled, the skins should come away easily.

Step 2

Start by making the pickled beetroot. Whisk the vinegar, sugar, salt and spices with 200ml water until the sugar dissolves.

Step 3

Pack the sliced beetroot and onion into a jar, then pour over the pickling liquor and screw on the lid. Shake and leave to sit for an hour at room temperature, or up to two weeks.

Step 4

Meanwhile, put the spelt and stock in a large saucepan and bring to a boil. Turn down the heat to medium and cook for 25 minutes, until the stock is absorbed and the grains are tender. Take off the heat and set aside until needed.

Step 5

Just before serving, mix in the parsley and dress with the lemon juice and a drizzle of olive oil.

Step 6

For the hummus, blitz the beetroot, garlic, vinegar and yoghurt in a blender, to make a fine puree. With the motor running, slowly drizzle in and incorporate the olive oil, then season to taste.

Step 7

To serve, divide the spelt between four plates, spoon the hummus on top and arrange the beetroot wedges on that.

Step 8

Garnish with pickled beetroot, crumble over the feta, scatter over the walnuts and perhaps a drizzle of oil, and serve.