Make strips of carrot using a julienne cutter and put in a bowl with the red cabbage and radishes. Add the vinegar, sugar and ½ teaspoon salt, mix well.
Beat the eggs in a bowl, add the spring onions, plenty of pepper and soy sauce.
Heat the oil in a frying pan, pour in the egg mixture and cook for a few minutes on each side to make an omelette. Tip out of the pan onto a board. Roll it up then cut it into strips.
Split the baguettes and spread hummus over the cut sides. Pile omelette strips onto the bases, top with the pickled vegetables and sprinkle with coriander. Add the tops of the baguettes to make sandwiches.
Serve with chilli sauce if using.
If you don’t have a julienne cutter use a peeler for the carrot. Instead of hummus and omelette, try spreading the baguettes with chicken liver pâté and add cooked chicken or turkey along with the pickled vegetables.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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