Sourdough open sandwich with hummus and grilled vegetables

Sourdough open sandwich with hummus and grilled vegetables: crisp sourdough bread with creamy hummus, pan-fried courgette, pepper, rocket and oregano.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 45 g

Ingredients

• 4 slices of sourdough bread
• 150 g hummus (made with olive oil, no seed oils)
• ½ courgette
• 1 tbsp olive oil
• 1 handful of rocket
• ½ pepper
• 1 pinch of salt
• 1 pinch of pepper
• 1 tsp oregano

Method

You’ll need: frying pan · chopping board · knife

1. Wash the courgette and pepper and cut them into thin strips or slices.
2. Heat the olive oil in a frying pan and fry the veg until soft and lightly charred. Season with salt, pepper and oregano.
3. Toast the sourdough bread in the toaster or in a dry frying pan until golden brown and crisp.
4. Spread the warm slices of bread with hummus and top with rocket.
5. Spread the fried veg over the top and finish with a little freshly ground pepper.
6. Serve straight away while the bread is still warm.

Good to know

An open sandwich like this is simple but never boring. Crunchy, creamy, warm and fresh all at once – that's exactly what makes it so good.

Swaps

Hummus → white bean dip (similar fibre content and a little milder); courgette → aubergine (also provides fibre and goes well with roasted flavours); pepper → roasted carrot (brings more beta-carotene); rocket → lamb's lettuce (milder flavour, plus folate and vitamin C).

Allergens

Contains gluten from the bread and sesame from the hummus (tahini). Well suited to children if the veg is soft and the pepper is used sparingly; fine during pregnancy as long as the hummus and bread are fresh and handled hygienically. Contains: sesame.

Dairy-free recipes