White Bean and Artichoke Sandwich
Ingredients
- 1 small stick celery, roughly chopped
- 4 artichoke hearts (just under the amount you'd typically 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
To serve
- Slices of your favourite bread (gluten-free if needed)
- Slices of tomato
- Salad leaves
- Thinly sliced purple cabbage
- Grated carrot
Preparation
Add all spread ingredients to a food processor or blender and pulse until mixture is well combined but not totally smooth, leaving a little bit of texture.
Spread between slices of bread, with salad leaves, tomato, cabbage, and grated carrot for extra flavour and crunch.
