1 tbsp vegetarian pesto, mixed with 1 tbsp olive oil
Cut the baguette in half so you can open it out like a book. Spread the hummus over the bottom half of the baguette and add the cheese, breaking the slices up if you need to. Scatter the pepper, beetroot, radish and carrot along the baguette, then add the leaves, dribble with the pesto and close the baguette.
Wrap the baguette tightly in baking parchment and tie securely with string. Take a bread knife with you so you can slice it when you’re ready to eat it.