SUMMER GARDEN SANDWICH
serves: 1 prep: 5 mins Cook time: 2 mins
2 slices of bread
1 small raw beetroot
1 small carrot
½ small courgette
1 spring onion, finely sliced
1-2 tbsp green pesto
sea salt and freshly ground black pepper
1. toast the bread and leave to cool slightly, then spread one side of each slice of bread with pesto.
2. Use a vegetable peeler to cut ribbons of beetroot, radish, carrot and courgette directly onto the bread. Scatter over the spring onion, then top with the other slice of bread.
Per serving: 300 cals 7g sugars, 9g fat (0.5g sat fat)
Extract from Packed, published by Nourish Books, £12.99