Vegan meatball focaccia subs
Make a moreish sandwich for lunch, encased in focaccia and packed with vegan meatballs and cheese. It will make a welcome change from shop-bought sarnies
Smoky beetroot, feta & hummus focaccia with crunchy seeds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 slice of focaccia
- 1 tbsp mixed seeds
- pinch of smoked paprika
- 2-3 tbsp hummus
- 2-4 pickled beetrootsliced
- 25g fetacrumbled
- handful of salad leaves
- drizzle of extra virgin olive oil
- splash of lemon juice
Nutrition: Per serving
- kcal646
- fat30g
- saturates4g
- carbs69g
- sugars8g
- fibre5g
- protein22g
- salt3.4g
Method
step 1
Warm the focaccia in a low oven or the microwave. Meanwhile, heat a dry frying pan over a medium heat and toast the mixed seeds with a pinch each of smoked paprika and salt until the seeds start to pop. Cool.
step 2
Cut the focaccia in half through the middle and spread over the hummus. Top the base with the pickled beetroot, feta, and a handful of salad leaves (such as a mixture containing baby beetroot leaves) dressed with a drizzle of extra virgin olive oil and splash of lemon juice. Gently press the sandwich top, hummus-side down, into the seeds so they stick, then sandwich it over the fillings. Best served on the day but will keep chilled for 24 hrs.
