‘CHUNA’ SANDWICH

SERVES 2

PREP 10 MINS MAKING 3 MINS = TOTAL 13 MINS

4tbsp tahini

Juice of 1 lemon

Salt and pepper

70ml (2½fl oz) hot water

1 x 400g tin chickpeas

1 x 400g tin jackfruit

2tbsp caper brine (the liquid from a jar of capers)

½ a cucumber

1 beef tomato

1 head of Little Gem lettuce 4 slices of farmhouse bread (white crusty bread)

In a small bowl, mix the tahini with the lemon juice, a pinch of salt and the hot water until you end up with a runny tahini sauce. (If you prefer you could use vegan mayo instead of this tahini sauce and skip this step.)

Drain the chickpeas and jackfruit in a colander, making sure you take

CALS: 716 PROTEIN: SAT FAT: any hard stems or seeds off the jackfruit and discard them.

Add the drained chickpeas and jackfruit, the caper brine and threequarters of the tahini sauce (or the mayo) to a food processor and give it five or so pulses. You want the texture to be just like tuna; combined but still chunky. Season to taste with salt and pepper.

Cut the cucumber and tomato into thin slices and chop up the lettuce into thin strips while you’ve got the knife in your hand as well.

Lightly toast your bread in the toaster if you fancy it, or leave it untoasted if you prefer. Now assemble the sandwich. Spread the remaining quarter of the tahini sauce (or mayo) on two of the slices of bread, then add the lettuce, tomatoes, ‘chuna’, and finally the cucumber slices.

Add the remaining two slices of bread on top and you’ve got a sarnie that’s absolutely lovely.

78g SUGAR: 9.4g SALT: 2.2g 20g