Hummus sandwich, pepper, olives

Preheat the oven to 220 °C.

Wash the sweet pepper (1 piece) and dry it thoroughly. Brush the skin of the pepper with a drop of olive oil. Place the pepper on a baking sheet lined with parchment paper.

Bake for 20 minutes, turning every 6–8 minutes, until the skin puffs up and browns.

Transfer the pepper to a bowl and cover with a lid. Let it sit for 10 minutes, then remove the skin. Remove the seeds and partitions. Cut the pepper into strips.

Toast the low-carb bread (2 slices) in a toaster or on a dry skillet until crispy.

Spread hummus (2 tbsp) on the bread. Arrange the strips of roasted pepper (1/2 piece). Add pitted olives (4 halves).

Toast the pine nuts (2 tsp) in a dry skillet for 1–2 minutes. Sprinkle the sandwiches with the nuts. Add salt and pepper to taste. Sprinkle with a pinch of oregano. Drizzle with a few drops of lemon juice before serving.