SMOKED SALMON & AVOCADO ROLLS
Cut 1 Lebanese cucumber in half crossways; cut one half into ribbons using a peeler. Coarsely grate remaining cucumber and squeeze out excess moisture; combine grated cucumber in a bowl with 2 Tbsp low-fat
plain yoghurt and 1 tsp ground fennel. Cut 2 bread rolls (or soy and linseed sourdough) in half; toast cut sides. Divide ½ small sliced avocado, 60g sliced smoked salmon and
1 tsp dill sprigs evenly between roll bases. Top roll tops evenly with the cucumber ribbons and cucumber yoghurt mixture. Season, sandwich rolls together and serve.
> TIP If ground fennel is unavailable, grind fennel seeds in a mortar and pestle or mini food processor.
CHICKEN & ROAST PUMPKIN ROLLS
Preheat oven to 220°C. Line an oven tray with baking paper. Place 200g peeled, coarsely
chopped pumpkin onto tray. Spray with cooking oil spray and sprinkle with 1 tsp
dukkah. Bake for 25 minutes or until tender; mash roughly with a fork. Cut 2 bread rolls (or wholemeal sourdough) in half; toast cut sides. Divide pumpkin and 1 Tbsp radish sprouts evenly between roll bases. Combine 1 tsp
macadamia oil and ½ tsp dukkah; drizzle evenly over sprouts. Top roll tops evenly with 20g baby spinach leaves and 125g sliced
smoked chicken breast. Season, sandwich
rolls together and serve.
MUSHROOM & LABNEH ROLLS
Roughly chop 80g each Swiss brown and
button mushrooms. Lightly spray a large frying
pan with cooking oil spray. Cook mushrooms, 1 crushed clove garlic and 2 tsp fresh thyme leaves over medium heat for 5 minutes or until browned. Cut 2 seeded sourdough
rolls in half and toast. Divide 3 Tbsp labneh and mushroom mixture between roll bases; evenly drizzle with 1 tsp olive oil each and sprinkle with a few extra thyme leaves (optional).
Top roll tops with 2 radicchio leaves each.
Season, sandwich rolls together and serve.
> TIP Labneh is a cheese made from strained yoghurt. Buy it or make your own by straining unsweetened Greek yoghurt through muslin overnight in the fridge.
MIDDLE-EASTERN EGG SANDWICHES
Mash 2 extra-large, hard-boiled eggs with a
fork in a medium bowl. Stir in ¼ cup reducedfat cottage cheese and 1 Tbsp dukkah. Divide ¼ thinly sliced small red onion,
egg mixture and 2 tsp micro cress over 2 of
4 slices toasted rye sourdough. Divide
25g watercress sprigs between the other 2 slices of toasted bread. Season, sandwich bread slices together and serve.
> TIPS For this recipe try to use a dukkah containing pistachios.
> Any remaining watercress can be stored, with its stems in water, for up to 2 days in the fridge.