Name: Lunch melt and carrot hummus
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
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

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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Ingredients

Method

Lunch melt

Carrot hummus

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