Mediterranean ‘Feta’ Sandwich
For sunseekers looking to whip up lunch to take to the park, this summery Mediterranean-style vegan feta sandwich is perfect for a picnic.
Total Time: Prep time: 5 minutes | Cook time: 10 minutes
Servings: 4
Total Time: Prep time: 5 minutes | Cook time: 10 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 0.25 0.25 Violife Greek White Block, cut in ½ slices
- 2 2 sourdough bread slices
- 0.5 0.5 carrots, peeled and ribboned
- 0.25 0.25 medium beetroot, peeled and grated
- 0.25 0.25 tsp ancho chile powder
- 0.125 0.125 tsp ground cumin
- 0.75 0.75 Tbsp extra-virgin olive oil, plus more for drizzling
- 0.75 0.75 Tbsp seasoned rice vinegar
- fresh thyme leaves
- 0.25 0.25 Tbsp + 1 tsp fresh lemon juice
- 0.125 0.125 cup rocket leaves
- Salt & freshly ground pepper, to taste
Method
- In a bowl mix the peeled carrots with the rice vinegar and thyme leaves.
- In a separate bowl mix the grated beetroot with the olive oil, cumin, chili powder, cilantro and lemon juice. Season to taste and let sit for 15 minutes to marinate.
- Toast the sourdough bread slices and begin your sandwich with slices of Violife Greek White Block, top with the carrot ribbons, then the beetroot, the rocket and finish off with the rest of the Violife Greek White Block slices and bread.
- Cut in half and enjoy.
