To prepare the carrots, use a peeler to shave ribbons from them and place into a large heatproof bowl. Place the apple cider vinegar, sugar and salt into a small saucepan and bring to the boil, stirring to dissolve the sugar. In a small frying pan, toast the caraway seeds and peppercorns, frequently stirring, for about 1 minute or until fragrant. Pour the hot spices into the hot vinegar mixture and pour over the carrot ribbons. Stir well to coat and leave to cool. Place in the fridge for at least an hour or overnight.

For the cream, in a bowl place the tahini, beetroot powder, apple cider vinegar, maple syrup and salt then stir to combine. The mixture will become very thick. Slowly add the water and continue to mix until creamy. Set aside.

To prepare the pancakes, in a large bowl sift together the chickpea flour, baking powder, onion powder, turmeric and pinch of salt. Add the water and whisk to form a smooth batter. Heat a non-stick frying pan over medium heat and cook the pancakes, a tablespoon for each. Cook for about 1 minute per side, flipping when bubbles appear on the surface. Set aside to cool.

To serve, place some beetroot tahini cream and carrot ribbons on top of each pancake, sprinkle with micro herbs and serve immediately.