Hummus with Sundried Tomatoes

Makes 4 open sandwiches

Ingredients

• 120g hummus
• 6 sundried tomato halves, roughly chopped
• 4 basil leaves
• Drizzle of olive oil
• 4 slices of your favourite bread

Method

1. Spread / spoon hummus generously onto the bread.
2. Sprinkle over the sundried tomatoes
3. Drizzle with a little olive oil.
4. Season with freshly ground black pepper
5. Place the basil leave on top of each sandwich.

Camembert and Cantaloupe Melon with Salad, Crème Fraiche and Capers

Makes 4 open sandwiches

Ingredients

• 4 tbsp Creme Fraiche
• 2 tbsp cream
• 2 tbsp capers
• 100g camenbert, sliced
• ½ cantaloupe melon, thinly sliced
• Rocket and your favourite salad leaves
• Salt and pepper for seasoning
• 4 slices of your favourite bread
• 12 chive strands for garnishing

 Method

1. Mix the crème fraiche, cream and capers together.  Season to taste.
2. Spread some crème fraiche onto the bread.
3. Place the leaves on top.
4. Add the slices of camembert. 
5. Arrange the melon slices on top and place 2 – 3 chive strands on top.

Poached Salmon with Lime Mayonnaise, Rocket and Roasted Beetroot

Makes 4 open sandwiches

Ingredients

• 100g poached salmon, lightly flaked / shredded
• 4 tbsp mayonnaise
• 2 limes, juice and zest of 1 and other is for garnishing
• Rocket
• 2 beetroots, sliced in small wedges and roasted
• Dill sprigs for garnishing
• 4 slices of your favourite bread

Method

1. Combine the mayonnaise with juice and zest of 1 lime. 
2. Season the poached salmon with freshly ground black pepper.
3. Place the rocket leaves on the bread, pipe or spread on some lime mayonnaise.
4. Place a few roasted beetroot wedges on top and a few sprigs of dill.
5. Serve with lime twists.