WHOLE-WHEAT SAND­WICHES WITH TAPE­NADE, CAN­NELLINI BEAN SPREAD, ROCKET AND GRILLED SWEET PEP­PERS

Recipe Phillippa Cheifitz

House and Leisure Food - - HK FOOD -

for the grilled sweet pep­pers

4 sweet pep­pers olive oil sea-salt flakes and milled

black pep­per

for the can­nellini-bean spread

1 400g can can­nellini beans,

rinsed and well drained 2 gar­lic cloves, crushed 1T le­mon juice 2T olive oil sea salt and milled

black pep­per

for the sand­wiches

thick may­on­naise olive tape­nade whole-wheat seed loaf, sliced a hand­ful of rocket leaves

Serves 8

To pre­pare the sweet pep­pers, cut off the tops and bot­toms of each one. Slice in half, and re­move the seeds and mem­branes. Ar­range on a grill pan (skin side up) and grill un­til the skin blis­ters and chars. Bun­dle into a brown pa­per bag and al­low to cool. Slip off the skins, oil lightly and sea­son.

Blend the in­gre­di­ents for the can­nellini-bean spread. To as­sem­ble the sand­wiches, spread the may­on­naise and tape­nade on the bread slices. Sand­wich to­gether with dol­lops of the bean spread, a few rocket leaves and sweet pep­pers.

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