Pickled radishes with pea and broad bean houmous and knackebrod

Method

1. To pickle the radishes, put the vinegar, sugar and salt in a small saucepan and set over a medium heat. Warm until the sugar and salt have dissolved, then pour into a medium mixing bowl and set aside to cool. When cool, add the radishes to the pickling liquid and toss to combine. Cover and put in the fridge for at least 1 hour.
2. Meanwhile, make the knäckebröd. Mix together the flours, salt and yeast in a large mixing bowl. Pour in 150ml of the lukewarm water, then mix with a wooden spoon until the mixture forms a dough. If it’s a little dry, add a splash more water. Turn out the dough onto a lightly floured surface and knead for 2 minutes. Put into a lightly oiled bowl and leave in a warm place to rise for 1 hour until slightly bigger.
3. Put all the houmous ingredients in a mini food processor and whizz to a coarse paste. Cover with cling film, then chill until ready to serve. Heat the oven to 220°C/200°C fan/gas 7 and put 2 baking sheets inside.
4. Divide the dough into 6 equal pieces. Roll out each piece on a lightly floured surface to 2mm thick. Remove the hot baking sheets from the oven and line with non-stick baking paper, then put 3 pieces of dough on each. Prick the dough all over with a fork, sprinkle with a little extra rye flour, then bake for 12-15 minutes until golden and crisp. Cool, then serve with the pickled radishes and houmous, drizzled with olive oil.