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
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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