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Bread ‘sushi’ with biltong and avocado

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These rolls are ideal as a special picnic sandwich, as a snack or a lunchbox treat. Feel free to adapt the filling according to what you have in the fridge. The ingredient­s and method below are for 1 roll cut into 4 ‘sushi’ slices. Multiply the recipe according to how much sushi you wish to make.

Makes 4 slices • Preparatio­n time: 5 minutes

• 3 slices store-bought white bread, crusts removed

• 15ml biltong-flavoured cream cheese

• 2 slices Black Forest ham

(or a sprinkling of biltong dust)

• 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 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.

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