Rainbow veggie toastie with California Walnut aioli
Want to up your veggie intake? This rainbow veggie toastie with California Walnut aioli gets our vote.
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.
Ingredients (serves 4)
For the lemon walnut aioli
125g California Walnuts
2tbsp Dijon mustard
Juice of 1 lemon
2tbsp tahini
2tbsp mayonnaise
For the sandwich:
1 medium courgette, sliced into 1cm rounds
A small aubergine, sliced into 1cm rounds
1 orange pepper, sliced into strips
2 small tomatoes, sliced in half
1 onion, sliced
4tbsp olive oil
Salt and pepper
8 slices sourdough bread
1 clove garlic
Handful basil leaves, shredded (optional)
Method
Dry fry the walnuts at a medium to high heat for 3 to 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 1 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.
Recipe courtesy of California Walnuts
For more…
Check out our Ultimate Guide to Nutrition for everything you need to know about making healthy choices every day.
This California Walnut and rosemary crusted goat’s cheese with beetroot carpaccio is absolutely divine.
