Arayes kafta (kofta in pitta bread sandwiches)
This grab-and-go Lebanese sandwich is best served with a good slather of toum garlic sauce, or
chilli sauce if you want a fiery option
Sumac carrot and tahini bean sandwich with lime pickled radishes
Serves 4 - 6
Easy
Prep:
Cook:
Carrots might seem an unusual filling but once you taste this Middle Eastern-flavoured sarnie you’ll see why they take centre stage
Skip to ingredients
- 400g carrotshalved lengthways and quartered if large
- 2 tbsp olive oil
- 1½ tsp sumac
- 1 tbsp sesame seeds
- 1 tbsp maple syrup
- 100g radishes
- 1 limejuiced
- ½ tsp sugar
- ½ tsp sea salt flakes
- 570g queen butter beansdrained and rinsed
- 2 tbsp tahini
- 2 tbsp soft cheese
- 3 tbsp mayonnaise
- 1½ tbsp harissa
- 8 slices of bread
Nutrition: per serving (6)
- kcal361
- fat16g
- saturates3g
- carbs39g
- sugars10g
- fibre9g
- protein11g
- salt1.1g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Spread the carrots onto a baking tray and drizzle over 1 tbsp of oil along with the sumac, sesame seeds and maple syrup. Season then mix until well coated. Cook for 20-25 mins until tender.
step 2
Thinly slice the radishes using a mandoline, then put in a bowl with half the lime juice, the sugar and salt. Massage together until the sugar and salt have dissolved.
step 3
Combine the beans with the tahini, cheese, 1 tbsp of olive oil and the lime juice. Lightly crush some of the beans but keep some whole for texture. Season to taste.
step 4
Mix together the mayo and harissa in a small bowl. To assemble the sandwiches, spread the bean mixture onto four slices of bread and a little harissa mayo onto the other four slices. Pile some carrots and pickled radishes on top of the bean mixture then put the mayo-covered slices on top
step 5
If not eating right away you can wrap the sandwiches in baking paper and store in the fridge for up to three days.
