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A deluxe healthy sandwich with smashed avo, sprouts and pickled red cabbage and curried coconut hummus, so good you may be tempted to eat it way before lunchtime.

Makes 2 sandwiches


4 Slices seed loaf

1 Ripe avocado

½ Lemon juiced

1 Cup alfalfa sprouts

1 Cup pickled red cabbage

2 Small handfuls seasonal lettuce leaves

4 Tablespoons spiced coconut hummus


To assemble the sandwich

Smash the avo and mix with the lemon juice and season with salt and pepper. Spread a thick layer of curry coconut hummus on half the bread. Top the other half of the bread with smashed avo. Finish the sandwich with sprouts, pickled red cabbage and lettuce leaves. Sandwich together the halves and then tie the sandwich up with string to keep everything together.

For the pickled red cabbage

¼ Red cabbage, thinly sliced

1 Teaspoon mustard seeds

1/2 Teaspoon cumin seeds

1 Cup water

½ Cup red wine vinegar

2 Teaspoons sugar

1 Garlic clove, crushed

2 Pieces, lemon peel

Salt and pepper

Place the seeds in a small pot and toast until fragrant. Add the remaining ingredients into the pan and cook for 1 minute until the sugar has dissolved. Pour the warm liquid over the cabbage and allow to sit for 10 minutes before using.

For the curried coconut hummus

1 Can chickpeas, drained and rinsed

¼ Cup coconut milk

1 Clove garlic, grated finely

½ Lemon, juice

1 Teaspoon ground cumin

1 Teaspoon mild curry powder

Salt and pepper

Place all the ingredients in a blender and blitz until smooth.

Recipe created by Claire Winstanley of Good Looking and cooking/

“Good Looking and Cooking is about having fun and being silly, simple and free to create dishes that are not only really, really ridiculously good looking but truly delicious.”

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