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Recipe

Lunch melt and carrot hummus

Mar 29, 2012 1:00pm
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Lunch melt
  • 4 large thick slices wholegrain sourdough bread, toasted
  • 1 tablespoon dijon or wholegrain mustard
  • 4 slice ham
  • 220 gram baked beans in tomato sauce
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 cup grated carrot
  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoon ground cumin
  • 1 clove garlic, crushed
  • 400 gram can chickpeas, rinsed, drained
  • 1/4 cup lemon juice
  • 1/4 cup natural yoghurt
  • snow peas, for dipping
  • vegetable sticks, for dipping
  • coriander leaves, to serve
  • salad leaves, to serve

Method

Lunch melt
  • 1
    Preheat a grill on high. Line an oven tray with baking paper.
  • 2
    Spread each slice of toast with 1 teaspoon mustard. Top evenly with ham, beans and cheese.
  • 3
    Place on prepared tray. Grill 3-4 minutes, until melted and bubbling. Serve with leaves.
Carrot hummus
  • 4
    Heat oil in a Large frying pan on medium. Saute carrot, 3-4 minutes, until tender. Add seeds, spice and garlic and cook 30 seconds, until fragrant. Cool slightly
  • 5
    Transfer mixture to a food processor with chickpeas, juice and yoghurt. Process until smooth. Season to taste.
  • 6
    Spoon into a serving dish and sprinkle with coriander. Serve with vegetables.

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