Snack
Roasted Veg and Artichoke Open Sandwich with Sun dried Tomato and Butterbean Smash
By Kate Hackworthy
By Kate Hackworthy
Cooking Time
30 minutes
Prep Time25 minutes
Servings2 portions
Bread Type
- Thick sliced, seedy sourdough
FOR THE ROASTED VEG
- 1 tbsp Flora, melted
- 1 tsp mild curry powder
- 1 tsp smoked paprika
- 250g mixed vegetables, roughly chopped
- Pinch of sea salt
FOR THE BUTTER BEAN SMASH
- 400g tin butter beans, drained
- 25g sun dried tomato paste
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Pinch of sea salt
TO SERVE
- 4 slices of seeded sourdough, thick cut Flora for spread
- 8 piece artichoke (in oil)
- Handful rocket or mixed salad leaves
- Preheat the oven to 200C/180C fan/gas 6. In a bowl, combine the melted Flora, curry powder and smoked paprika. Add the chopped vegetable (smaller dice is advisable to make stacking on the open sandwich easier) and a generous pinch of salt to the marinade. Stir well to coat all the vegetable pieces in the marinade
- Tip vegetables on a baking tray and roast in the oven for 25 minutes, turning the vegetables a couple of times during cooking. When the vegetables are tender and slightly caramelised, remove from the oven and set aside
- In the meantime, make the butter bean smash. In a large bowl, combine all the ingredients. Either using a large fork, potato masher or even the end of a rolling pin, mash the beans and sun-dried tomato paste together to form a coarse mixture
- When ready to serve, toast the slices of bread. Spread the toast with a little Flora before topping each slice with some of the butter bean smash. Divide the roasted veg between the slices and top each one with 2 pieces of artichoke. Finish with a sprinkling of a rocket or mixed salad leaves
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