BREAD ‘SUSHI’ WITH BILTONG AND AVOCADO

Makes 4 rolls • Preparation: 5 minutes

• 3 slices store-bought white bread, crusts removed

• 15ml cream cheese

• 30ml biltong dust

• 2 slices Black Forest ham

• ¼ avocado, very thinly sliced

• 3 cucumber ribbons, about 20cm long

• 3 Peppadews stuffed with feta

• sesame seeds, roasted

1 Arrange the bread slices next to each other with an overlapping edge of about 1cm. Roll out all three slices in one motion with a rolling pin to form a long, thin strip of bread.

2 Spread cream cheese over the whole strip, then arrange the filling ingredients in layers on the bottom two slices of bread: first the biltong dust and ham, followed by a thin layer of avocado and cucumber. Lastly, arrange the Peppadews in a row across the width of the bottom slice of bread.

3 Roll the bread over the Peppadews to form a chunky roll.

Wrap tightly in wax paper and refrigerate for about 30 minutes to set.

4 Using a sharp knife, cut the roll into four equal sushi rolls and sprinkle with the roasted sesame seeds, salt and pepper.

Variations You can try sliced cheese, salami and hummus instead – after all, it’s your sushi sandwich! Just keep in mind that ‘wet’ ingredients such as tomatoes will alter the texture of your sandwich if you don’t eat it immediately.