Fish finger Bánh Mì

I was inspired by BBC Good Food’s recipe. It takes 10 minutes to prepare and 5 minutes to make. The ingredients I used are:

• Half a mini baguette

• 3 fish fingers, oven baked

• 350g canned chickpeas, drained

• 2 garlic cloves, chopped

• 2-3 tsp ground cumin

• 2-3 tsp hot paprika

• Salt to taste

• 2 tbsp olive oil

• 3-4 tbsp water

• 1 carrot, thinly grated

• 3 lettuce leaves, thinly cut

• Sriracha sauce

Method:

1. Start by making the hummus. Transfer the chickpeas, chopped garlic, ground cumin, hot paprika, salt, olive oil and water to a blender and blitz until smooth. Transfer to a bowl.*

2. Heat the baguette for a minute or two in the oven, and slice it horizontally in half.

3. Generously spread the hummus on each piece. Then add the carrots, lettuce and fish fingers. Squeeze some Sriracha sauce all over, and top again with lettuce and carrots.

4. Finally, add a bit more hummus to your liking and voilà! Bon appétit!

*The remaining hummus can be used as a dip to accompany celery, carrots and pita bread.