Ingredients
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
Method
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.
Note
Related
Women's Weekly Food
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