Summer salad sandwich

Cooking Child Summer salad sandwich

Banish the bland with a tasty summer salad sandwich for lunch tomorrow!

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. To make hummus, place all ingredients in a food processor. Process until smooth. Add 1-2 tablespoons water and pulse until a spreadable consistency. Place in an airtight container and refrigerate until ready to use.
  2. Pat dry beetroot with paper towel. Spread hummus over four slices of bread. Top with lettuce, carrot, cheese, tomato, avocado, beetroot and alfalfa. Sandwich together with remaining bread. Pack in lunchbox with fruit and sultanas.

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225g can sliced beetroot, drained
8 slices multigrain bread
4 butter lettuce leaves
1 carrot, grated
8 slices swiss cheese
2 tomatoes, sliced
1 avocado, cut into wedges
1 cup alfalfa
Bananas and sultanas, to serve
400g can chickpeas, rinsed, drained
1 tbsp tahini
1 lemon, juice
1 pinch ground cumin

Adv

Autors
Preparation time
5
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Child
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