Gourmet veggie open sandwiches

Veggie open sandwiches
How about a little colour therapy in an edible form to start the day? Today I’m sharing two gourmet sandwich ideas that are seriously delicious and sure to wow with their pops of colour. Thanks to Karoline from Flavamingo for sharing these wholesome, easy-to-achieve recipes with us.

The magenta beetroot-tahini spread and coral-coloured pickled radishes work magic when paired with the vibrant green of good-quality creamy avocados. When avos arenโ€™t in season, these toppings also pair brilliantly with smashed peas (blitz peas with some olive oil, lemon juice, salt and pepper in the food processor).

Veggie open sandwiches
BEETROOT-TAHINI & AVO SANDWICH
For the beetroot-tahini spread

2 large roasted beetroots
1/3 cup tahini
1/3 cup nut-based yoghurt (or Greek yoghurt)
1 tbsp lemon juice
Generous pinch salt
Freshly-ground black pepper

Place all the ingredients in a food processor and blend until smooth. Taste and add a little more of this or that until the flavour is well balanced. A small clove of garlic works well here, too.

To assemble:
Generously slather the beet-tahini spread on toasted sourdough, top with slices of avo and a squeeze of lemon. Add salt, freshly ground pepper and garnish with edible flowers.

Vegie-Samies-3 Veggie open sandwiches


WILD PESTO, PICKLED RADISHES, PISTACHIO SALT & AVO SANDWICH
For the wild pesto:

1 bunch mixed greens (e.g. dandelion greens, wild rocket, purslane, baby spinach, watercress)
150 ml olive oil
50 g roasted macadamia nuts
2 tbsp lemon juice
Generous pinch salt
Freshly-ground black pepper

Add the ingredients to a food processor and process until desired texture is achieved.

For the tickled-pink pickled radishes:
1/2 cup apple cider vinegar or rice wine vinegar
1/2 cup water
1.5 tbsp maple syrup or sugar
1 tsp salt
1 tsp pink peppercorns (optional)
1 clove garlic (optional)
1 bunch radishes

Combine the first six ingredients in a glass jar and stir until dissolved. Slice the radishes and place in a glass jar, covering them with the brine. Close the lid, and check back on them two or three hours later: they should have transformed from white to a gorgeous pink.

For the pistachio salt:
Small handful roasted pistachios
Generous pinch Maldon salt

Very briefly blitz the ingredients in a food processor, or use a mortar and pestle.

To assemble:
Spread a generous dollop of pesto on your toast, add some sliced avo, a few slices of pickled radishes, and then sprinkle some pistachio salt. Finish off with some freshly ground pepper and garnish with edible flowers or wood sorrel.

Veggie open sandwiches
All photography: Lana Kenney ยฉ


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