Artichoke and White Bean Sandwich
Ingredients
- 1 small stick celery, roughly chopped
- 4 artichoke hearts (just under the amount you'd get in a 398ml tin)
- 1 1/4 cups cannellini beans, rinsed and drained (a little less than a 398ml tin)
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp apple cider vinegar
- 1 tbsp olive or avocado oil (use tahini if oil-free)
- 1/2 -1 tsp sea salt
- Black pepper to taste
- Slices of your favourite bread (gluten-free if needed), for serving
- Slices of tomato, for serving
- Salad leaves, for serving
- Thinly sliced purple cabbage, for serving
- Grated carrot, for serving
Preparation
Add all spread ingredients to a food processor (or blender).
Pulse until the mixture is well combined but not totally smooth - a little bit of texture is fine.
Spread the mixture between slices of bread.
Add salad leaves, tomato slices, purple cabbage, and grated carrot for extra flavor and crunch.
