Ingredients
4 seeded wholegrain rolls
4 radishes
5cm piece of cucumber
½ a small carrot
2 cauliflower florets
½ a small red pepper
½ a small apple (core removed)
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
4 sprigs of fresh soft herbs, such as dill, flat-leaf parsley or basil or 2 sprigs of fresh mint
½ a punnet or 1 handful of salad cress or sprouting herbs
1 handful of fresh podded peas
1 tablespoon sunflower seeds
2 tablespoons quality cottage cheese or cream cheese
2 tablespoons quality houmous
Method
Swap the roll for another type of bread, if you like, or leave it out altogether and eat it as a salad
- On a chopping board, carefully halve the rolls across the middle using a bread knife, to give you a top and a base for each. Put to one side.
- Using an eating knife, cut each radish in half lengthways, then slice each radish half into 3 pieces and place into a large bowl.
- Cut the cucumber in half lengthways, scoop out the watery seeds with a teaspoon and discard. Slice each cucumber half into 4 pieces, then add to the bowl.
- Trim the carrot, then cut into 8 even-sized pieces and add to the bowl.
- Click apart the cauliflower florets and place into the bowl with the stalks.
- Pull out the pepper’s stalk, tearing out the core, then discard. Scoop out the seeds and white pith with a teaspoon, then discard. Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl.
- Remove the core from the apple half and place, flat-side down, on the board. Cut it into 6 even-sized pieces, then add to the bowl.
- Place a clean tea towel onto the chopping board and place the vegetables and chopped apple in a pile in the middle.
- Fold over each corner of the tea towel so your ingredients are wrapped up like a parcel – make sure there are no gaps to stop the vegetables from escaping.
- Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces. Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again.
- Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing.
- Pick the herb leaves, discarding the stalks. Tear the leaves into small pieces, adding them to the bowl as you go.
- Using scissors, snip the cress or sprouting herbs into the bowl, then add the peas and sunflower seeds.
- Add the squashed vegetables to the bowl, then using the tips of your fingers, carefully toss them in the dressing so they’re nicely coated.
- Spread the base of each roll with the cottage or cream cheese, then spread the soft side of each top with the houmous.
- Divide the vegetable mixture equally between the base of each roll. Place the lids on top, houmous-side down, press lightly, then tuck in!
- Jamie's top tip: When beetroot is in season, I like to add it here for extra colour and flavour. Feel free to swap in your own favourite seasonal veg – just make sure it has a bit of crunch!
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