Filter
Reset
Sort ByRelevance
Tarap
Sprouts sandwich with hummus and coriander
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Scrape or cut the sprouts into very thin slices. Sprinkle with salt and pepper and pour the oil through.
-
Roast the pine nuts in a dry, hot frying pan and keep separate.
-
Mix the hummus with the yogurt, coriander and half of the variety el hanout.
-
Brush 4 slices of bread with the hummus. Divide the sprouts and pine nuts over them and sprinkle with the rest of the el Hanout.
-
Put the remaining slices of bread on top and serve immediately.
Blogs that might be interesting
-
10 minLunchsoft butter, dijon mustard, fresh baguette, curly lettuce melange, cream brie, sweet pickle, tomato,baguette with brie
-
35 minLunchsmall bottle gourd, sherry vinegar, olive oil, thick paste batard pompadour, soft goat cheese,mega pumpkin crostini
-
20 minLunchroot, ready-to-eat avocado, lime, tahini, sesame oil, fine cristalsugar, cut red cabbage, fresh coriander, white dots,asian hotdog with red cabbage, avocado and tahindressing
-
20 minLunchwhite asparagus, juice of orange, walnut oil, fine mustard, lamb's lettuce, arugula, fresh basil, smoked salmon,asparagus salad with salmon
Nutrition
230Calories
Sodium0% DV0g
Fat26% DV17g
Protein12% DV6g
Carbs4% DV11g
Fiber0% DV0g
Loved it