Inspired by the bright colours of summer veggies, this super-fresh sandwich will help you reach your seven-a-day.
Use whichever bread you prefer, Simmons seedy sourdough works well or Findlater’s Gluten-free Oated Cob loaf. If you’re making this for a packed lunch toasting the bread helps to stop it going soggy.
Makes 1 sandwich
For the pesto:
1 large handful rocket
4 whole almonds
squeeze lemon juice
1 tbsp extra virgin olive oil
2 sundried tomatoes
small clove of garlic, chopped (optional)
pinch salt, black pepper
For the sandwich:
2 slices sourdough or gluten free bread
1 small beetroot, peeled
1 small carrot, peeled
½ small courgette
1 spring onion, finely sliced
*Ingredients in bold available at Carpenters Nursery.
- Toast the bread, if wished, and leave to cool. To make the pesto put all the ingredients into a food processor and whizz until well combined but still a little chunky.
- Spread 1 side of each slice of the toasted bread with pesto. Put 1 slice, pesto side up, onto a large sheet of baking parchment.
- Use a vegetable peeler to cut ribbons of beetroot, radish, carrot and courgette directly onto the bread. Scatter over the spring onion. Alternatively, grate your veggies.
- Top with the other slice of toasted bread, pesto side down. Wrap the sandwich in the baking parchment and secure with an elastic band or some string, Put in a sealed container.
NOTE: Rocket is very good in this sandwich but do experiment with other greens such as spinach, watercress, kale, basil, mint or coriander. You could also buy ready-made pesto but aim for a fresh tub rather than a jar, if you can. You can easily increase the quantities used here and store the pesto in the fridge for up to a week or freeze what you don’t use.
Packed, by Becky Alexander & Michelle Lake (Dip ION mBANT) is published by Nourish, £12.99. Becky writes the food column for The Herts Advertiser and Michelle runs Mission Nutrition, a nutritional therapy consultancy based in St Albans.