To make meatballs, combine beef, garlic, tomato paste, almonds, breadcrumbs, mint, cumin, sea salt and pepper and egg, and mulch with your hands until well mixed. Form into eight large or 12 medium meatballs and refrigerate until ready to eat.

To make beetroot relish, drain and chop pickled beetroot, and whiz with one tablespoon olive oil, salt and pepper until smooth. Heat remaining olive oil in a pan and cook meatballs on both sides until well-browned and cooked through. Lightly grill or toast bread. Spread hummus on toast. Top four slices with rocket leaves and meatballs. Add a spoonful of beetroot relish and scatter with mint and red onion. Top with remaining toast slices to form sandwiches.

Optional extra: To make your own hummus, whiz 400 grams chickpeas with one tablespoon lemon juice, one crushed garlic clove, one teaspoon ground cumin, one tablespoon olive oil and two tablespoons yoghurt until smooth and season to taste.