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Sumac carrot and tahini bean sandwich with lime pickled radishes
- Jessica Marigliano-Barry
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 25 mins
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Carrots might seem an unusual filling but once you taste this Middle Eastern-flavoured sarnie you’ll see why they take centre stage
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Try our sumac carrot and tahini bean sandwich with lime pickled radishes, then discover Middle Eastern roast carrot salad with herby carrot top yogurt, beetroot and carrot salad, or carrot salad with chickpeas and lemon.
Tip: The sandwich works well lightly toasted and is an excellent way to refresh it on days two and three if your bread is a little stale. Remove the paper, drizzle with a little olive oil and then heat in an air fryer for 2-3 mins at 180C.
Sumac carrot and tahini bean sandwich with lime pickled radishes recipe
Ingredients
Nutrition
-
400g carrots
halved lengthways and quartered if large
-
2 tbsp olive oil
-
1½ tsp sumac
-
1 tbsp sesame seeds
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1 tbsp maple syrup
-
100g radishes
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1 lime
juiced
-
½ tsp sugar
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½ tsp sea salt flakes
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570g queen butter beans
drained and rinsed
-
2 tbsp tahini
-
2 tbsp soft cheese
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3 tbsp mayonnaise
-
1½ tbsp harissa
-
8 slices of bread
Nutrition: per serving (6)
- kcal361
- fat16g
- saturates3g
- carbs39g
- sugars10g
- fibre9g
- protein11g
- salt1.1g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Spread the carrots onto a baking tray and drizzle over 1 tbsp of oil along with the sumac, sesame seeds and maple syrup. Season then mix until well coated. Cook for 20-25 mins until tender.
-
step 2
Thinly slice the radishes using a mandoline, then put in a bowl with half the lime juice, the sugar and salt. Massage together until the sugar and salt have dissolved.
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step 3
Combine the beans with the tahini, cheese, 1 tbsp of olive oil and the lime juice. Lightly crush some of the beans but keep some whole for texture. Season to taste.
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step 4
Mix together the mayo and harissa in a small bowl. To assemble the sandwiches, spread the bean mixture onto four slices of bread and a little harissa mayo onto the other four slices. Pile some carrots and pickled radishes on top of the bean mixture then put the mayo-covered slices on top
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step 5
If not eating right away you can wrap the sandwiches in baking paper and store in the fridge for up to three days.
50 carrot recipes
Authors
Jessica Marigliano-Barry
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