This is a delicious sandwich.
Ingredients
- 1 cup sunflower seeds
- 1 pinch of salt
- 1 pinch nori flakes
- Drizzle of olive oil/lemon
- 1/3 tbsp chopped red onion
- 1/3 tbsp chopped olives
- 1/3 tbsp chopped capers
- a lot of dill or parsley
- mayonnaise or sriracha mayo
- bread
Directions
Place one cup of sunflower seeds in a medium bowl, cover them with a few centimetres of boiling water with a pinch of salt, alternatively soak
over night in cold water so they soften.
Drain the soaked sunflower seeds and rinse them well.
Put sunflower seeds in a food processor or a pestle to crush into a paste. (In the processor you need to just pulse so you don’t get a full paste, you want some texture.)
Add extras such as a pinch nori flakes, a squeeze or drizzle of lemon juice or olive oil, a tablespoon of chopped fine red onion, olives, capers and a lot of dill or parsley.
If not vegan add kewpie mayonnaise. If vegan, add the amazing sriracha mayo found at most shops.
Stir and season very well with salt and pepper.
Cut two thick slices of fresh bread (see below for optimum loaves). If stale, toast it.
Spread the paste on one side. Don’t be stingy.
Other side could include cos lettuce leaves, rocket, sprouts, micro greens.
Press the slices together and slice in half.
RECIPE NOTES
- This recipe is also good with chickpeas, don’t need to soak just straight from the can.
- The bread should ideally be from the following local bakeries that know their way around a loaf:
Oven’s Street Bakery – I love the classic or the
dark rye
Back Alley Bakes – classic white loaf
Wildlife – the seeded loaf rules, as does the baguette
By Rachael Cilauro
The Coburg Meddler 