NUTRITION
SCANDI OPEN SANDWICHES Serves 1
Ingredients: Dark rye bread, around 3 - 4 half slices per person 3 - 4 eggs, hard boiled 6 radishes, finely sliced ½ cucumber, finely sliced 80g watercress 200g Jarlsberg cheese 250g smoked salmon or gravadlax Butter
For the mustard & dill sauce: 1tbsp Dijon mustard 1tbsp honey 1tbsp cider vinegar 2tbsp olive oil 1tbsp finely chopped dill
Method: 1.Whisk the mustard, honey, vinegar and olive oil together. Add the chopped dill and mix.
2. Butter the bread slices.
3. Add the toppings to your liking making sure there’s a little green with each slice. Top with some of the mustard and dill sauce.
BEETROOT AND BUTTERBEAN HUMMUS Serves 4 - 6
Ingredients: 250g cooked beetroot dipped in vinegar (not pickled) 410g tin butterbeans, drained & rinsed 1 - 2 cloves garlic, crushed Small bunch fresh chives, finely chopped (reserve a few for garnish) 3 tbsp extra virgin olive oil Salt and ground black pepper
To serve: Plenty of celery stalks, chopped into small batons ½ cucumber chopped into small batons 2 medium carrots, chopped into small batons
Method: 1. Chop the beetroot into small cubes, set aside in a medium bowl.
2. In a food processor blitz the butterbeans with the garlic, chives and olive oil. Season to taste with salt and ground black pepper.
3. Transfer into the bowl with the beetroot and gently fold through to mix. Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives.
4. Serve as a dip with pitta crisps, or part of a salad lunch spread.
• Recipe by
ao.com/life • Recipe by
www.lovecelery.co.uk
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