Broad bean, apple and walnut open sandwich

Fresh, crispy, light and nutty - this bean, apple and cashew spread open sandwich is a great way of shaking things up for lunch. And it's suitable for diabetics, too.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Broad bean, apple & walnut open sandwich
  • 1 cup (150g) frozen broad beans, thawed
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon lemon juice
  • 1 tablespoon coarsely chopped fresh dill
  • 1 tablespoon coarsely chopped fresh mint
  • 2 trimmed celery stalks (200g), sliced thinly
  • 1/2 small red apple (65g), sliced thinly
  • 1/4 cup (25g) coarsely chopped walnuts
  • 2 slice multigrain sourdough bread (140g), toasted
  • 2 tablespoon cashew nut spread
  • 4 baby cos (romaine) lettuce leaves (20g)
  • 5 gram micro watercress


Broad bean, apple & walnut open sandwich
  • 1
    Place broad beans in a large heatproof bowl, cover with boiling water; stand for 3 minutes. Rinse under cold water; drain, then peel.
  • 2
    Combine beans, rind, juice, dill, mint, celery, apple and walnuts in a large bowl. Season with pepper to taste.
  • 3
    Spread bread slices with half the cashew spread each. Top each with a lettuce leaf and half of the bean mixture.
  • 4
    Sprinkle with watercress and top with extra lemon rind, if you like.


Cashew spread can be found in the health food aisle of the supermarket or at health food stores.

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