Rainbow Veggie Toastie with Walnut Aioli

Serves: 4

Quick Make

Know your nutrients

Calories

690 -

Fat

47.8g -

Saturates

5.2g -

Sugars

9.2g -

Salt

1.4g -

Protein

16.2g -

Carbs

46.1g -

Fibre

8.3g -

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This isn’t your standard sandwich! Sourdough bread packed with grilled Mediterranean veggies and a lemon walnut aioli makes for a delicious meal guaranteed to satisfy lunchtime hunger pangs.

Rainbow Veggie Toastie with Walnut Aioli Recipe: Veggie

Ingredients
Method

Ingredients:

For the sandwich

1 medium courgette, sliced into 1cm rounds
1 small aubergine, sliced into 1cm rounds
1 orange pepper, sliced into strips
2 small tomatoes, sliced in half
1 onion, sliced
4 tbsp olive oil
salt and pepper
8 slices sourdough bread
1 garlic clove
handful basil leaves, shredded (optional)

For the aioli

125g California walnuts
2 tbsp Dijon mustard
2 tbsp tahini
2 tbsp mayonnaise
juice of 1 lemon

method:

Dry fry the walnuts at a medium to high heat for 3-5 minutes, or until golden brown and toasted, stirring frequently to ensure the walnuts don’t catch.
Place all the ingredients for the aioli into a food processor and blitz into a chunky paste. Toss the courgette, aubergine, pepper, tomatoes, onion, half the olive oil, and salt and pepper in a large bowl to coat, then grill the veggies to your preference.
Brush the bread with the remaining oil and lightly grill on both sides, then rub each slice of bread gently with the peeled garlic clove.
Spoon one tablespoon of the lemon walnut aioli over two slices of bread, and place a quarter of the grilled vegetables between the slices. Repeat with the remaining bread and veggies. Garnish the sandwiches with the shredded basil leaves to serve, if using.

Print Recipe www.californiawalnuts.co.uk/