The key to a successful sandwich is layers of texture, flavour and colour. This rainbow starts with harissa-coated red peppers and houmous, moves down through falafel, garlicky olives and parsley followed by black tahini, and finishes with tangy purple beetroot. It's vegan, too.
Ingreadient :
- 465g jar roasted red peppers, drained
- 2 tbsp harissa
- 130g pitted green olives, finely chopped
- ½ x 25g pack flat leaf parsley, leaves only, chopped
- 1 small clove garlic, crushed
- ½ lemon, juice
- 4 tbsp black tahini
- 6 tbsp non-dairy yogurt alternative
- 250g pack baby beetroot in mild malt vinegar, sliced
- 8 slices multigrain farmhouse batch
- 200g pack falafel, each torn in half
- 6 tbsp red pepper houmous
Direction :
- Tear the peppers into chunks and stir through the harissa. In another bowl, mix the olives, chopped parsley, garlic and lemon juice. In a third bowl, stir together the tahini and non-dairy yogurt alternative.
- Arrange the sliced beetroot in a single layer over 4 slices of bread, then spoon over the tahini mixture followed by the olive mixture. Add the falafel. Arrange the harissa peppers over the remaining 4 slices of bread, then spread on the houmous. Sandwich the halves together so the peppers are at the top of the rainbow before serving.
