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Roast Butternut and Rocket Smørrebrød
A scrumptiously amazing quick snack for any occasion. Roast Butternut and Rocket Smorrebrod is a healthy snack that will keep you energized throughout your day.
May 8th, 2017
From Green Kitchen at Home, by David Frenkiel and Luise Vindahl.
Servings
Serves 2Cook Time
10 minutes ( including prep time)Ingredients
- 4 slices sourdough rye bread
- ½ small red onion, peeled
- 1 × 400 g (14 oz) tin chickpeas, (garbanzo beans)* drained and rinsed
- 250 g (8¾ oz/1 cup) Pumpkin Purée
- juice of ½ lemon
- 1 tbsp extra-virgin olive oil
- ¼ tsp chilli flakes
- sea salt and freshly ground black pepper
- ½ cucumber, topped and tailed (organic if possible)
Directions
Toast the bread and finely slice the red onion.
Place the chickpeas in a medium-sized bowl and mash them with a fork. Add the purée, 1 tablespoon of the lemon juice, oil and chilli flakes, season to taste with salt and pepper and mix until combined.
To assemble, spoon the butternut mash onto the toast, thinly slice the cucumber and arrange on top of the mash, along with the onion. Serve topped with a handful of rocket, a sprinkling of salt and pepper, the remaining lemon juice and a drizzle of oil.
* Or 150 g (5¼ oz/1 cup) cooked chickpeas (garbanzo beans)
TIPS: For a gluten-free alternative, replace the sourdough rye bread with a gluten-free bread. If you are sensitive to raw onion, massage the slices with 1 tbsp of lemon juice to make it less intense in flavour and easier to digest.
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