
Rainbow Sandwich
Serves 2
INGREDIENTS
- • 4 slices buckwheat bread, lightly toasted
- • 1 tbsp artichoke paste
- • 1 tbsp pesto
- • 1 carrot, peeled and grated then mixed with a little lemon juice
- • 2 cooked beetroot, peeled and very thinly sliced
- • 4 radishes, thinly sliced or grated
- • 1 yellow pepper, cut in half, then each half cut into 3 and grilled
- • ½ red onion, peeled and thinly sliced
- • 1 tomato, sliced into thin rounds
- • small handful of watercress
- • 6 fresh basil leaves
- • fresh parsley, to taste
- • sea salt and freshly ground black pepper
INSTRUCTIONS
- Spread one slice of toasted bread with the artichoke paste and the other with the pesto.
- Layer the carrot on one slice, then the beetroot, radishes, yellow pepper, red onion, tomato and the watercress on top. Finish with the herbs. Season with salt and pepper. Put the other slice of bread on top and push down.
- Cut in half. It’s a bit messy but just enjoy it!

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