Place the carrots in a pot, cover with salt water and bring to the boil. Cook for 5 to 7 minutes or until fork tender, but not mushy - the strips must hold their shape.

Transfer to a bowl of ice cold water for 2 minutes to stop them cooking further. Place on a wire rack to dry.

Whisk together the hot water, dashi, caper brine, vinegar, miso, soy sauce, garlic and lemon juice, and add the carrot strips to the marinade. Leave in the fridge for as long as possible, for flavour and texture to develop. Bring back to room temperature before serving.

To make the houmous, whizz all the ingredients into a smooth paste and season with salt and pepper.

Place the asparagus, cherry tomatoes and red onion on a baking tray. Drizzle with olive oil and roast for 15 minutes.

To serve, toast slices of ciabatta, spread with the houmous and place on a serving plate. Place slices of the carrot lox on the ciabatta along with the roasted vegetables and garnish with capers and fresh sprigs of dill. Delicious!