Beet it Butty

Vegan Beetroot Sandwich

This will take your sandwich game up to the next level. Sauce, crunch and sweetness all in one big mouthful! The first in my new sarnie series.

Ingredients:

Makes 1 sandwich
Handful roast carrots + add a spoon of sesame seeds at the last 10mins of roasting
1 slow-roasted beetroot (wrapped in tin foil + roasted for 1h.15 at 190c)
Beetroot stalks - blanched + then dressed in olive oil, salt + pepper
4 ribbons of cucumber
Handful chives
Handful rocket
Squeeze lemon
X2 slices of seeded bread
Salt

Hummus (makes 300g):
200g tinned chickpeas (1 tbsp set aside)
2 tbsp chickpea water
1 tbsp tahini paste
zest of 1/2 lemon + 3 tbsp juice
1/2 garlic, grated
1 tbsp extra virgin olive oil
5 tbsp iced water
Salt + pepper

Seed mix:
4 tbsp sunflower seeds
4 tbsp pumpkin seeds
1 tsp sumac
1 tsp herbs de Provence
1 tbsp olive oil

For the hummus, add everything into a blender except the set-aside spoon of chickpeas. Blend to a smooth consistency.

Set the oven to 190c degrees and add the seed mix ingredients to a baking tray. Season generously with salt + pepper. Roast for 9mins and leave to cool.

Prep all of the other ingredients and start stacking the sandwich. Start by spreading hummus onto one of the bread slices and stick in the chickpeas followed by a couple of spoons of the seed mix. Squidge it all down into the hummus.

Load up the roast veg and stack the leaves last. Squeeze over with lemon juice + salt before topping with the bread.