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5 minutes
5 minutes
- 225g can sliced beetroot, drained
- 8 slices multigrain bread
- 4 butter lettuce leaves
- 1 carrot, grated
- 8 slices swiss cheese
- 2 tomatoes, sliced
- 1 avocado, cut into wedges
- 250.00 ml alfalfa sprouts
- Bananas, to serve
- Sultanas, to serve
- 400g can chickpeas, rinsed, drained
- 24.00 gm tahini
- 1 lemon, juice
- 1 pinch ground cumin
- For hummus, combine all ingredients in a food processor and blend until creamy. Mix in 1-2 tablespoons of water until desired consistency is reached. Transfer to a sealed container and chill until serving.
- Dry the beetroot with a paper towel. Smear hummus on four bread slices. Layer with lettuce, carrot, cheese, tomato, avocado, beetroot, and alfalfa. Top with remaining bread slices to make a sandwich. Pack in a lunchbox along with some fruits and sultanas.
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