Step 1

Slice the top off a ciabatta loaf, then hollow it out (I use a knife to cut around the inside, then scoop it out with my hand). Try to get as much of the bread out as possible (save the bread to make breadcrumbs for another dish).

Step 2

Spread the base of the ciabatta with cream cheese.

Step 3

Cover 1/3 of the base with cucumber, 1/3 with baby spinach leaves and 1/3 with grated carrot.

Step 4

Top the cucumber with the salmon, top the spinach with the red onion and top the carrot with the radish slices.

Step 5

Top the salmon with the mizuna leaves, the red onion with the roasted peppers and the radish with the hummus.

Step 6

For the final layer, top the mizuna leaves with the lemon zest, the roasted peppers with the pesto, and the hummus with the grated beetroot.

Step 7

Replace the ciabatta lid.

Step 8

Wrap the ciabatta in baking parchment and place in the refrigerator. Place a baking tray on top with a heavy weight (I used a heavy pestle and mortar - but make sure your fridge shelf can hold the weight!), and leave for a few hours or ideally overnight.

Step 9

Unwrap the ciabatta and chop into thirds.

Step 10

Chop each of the thirds into 9 (3-by-sandwich bites. So altogether you should have 27 sandwich bites.

Step 11

Place on a plate to serve (stick a cocktail stick in each one to make them easier to pick up if you like).