RECIPE: Spicy carrot sandwich.
Here’s what I can’t do (well): make tapioca. Or play tennis. Or raise one eyebrow. But the tapioca thing: I love tapioca pudding and saw an awesome recipe. Turns out I’m fairly unskilled at the art of turning milk into bliss. Instead? The milky mass is in the compost bin.
I actually rarely eat sandwiches. But this one? I’m making again. (Thanks to British chef Nick Sandler and the folks at Food and Wine for sharing the quick and healthy recipe!)
Toast some really seedy bread. Slap one side with hummus. The other with Greek yogurt. Sprinkle with cilantro.
|Spicy carrot Sandwich|
- 1 tbsp extra-virgin olive oil
- 3 large carrots, grated
- 2 garlic cloves, thinly sliced
- 1 teaspoon caraway seeds (I used cumin as I didn’t have caraway and it was great)
- Crushed red pepper flakes
- 1/2 cup hummus
- 4 slices of seedy grain bread or two 8-inch whole wheat baguettes, split lengthwise and grilled
- 1/4 cup Greek yogurt
- Freshly ground black pepper
- In a skillet, heat the olive oil. Add the carrots, garlic and caraway/cumin. Season with salt and crushed red pepper and cook until the carrots are just wilted, about 4 minutes. Let it cool.
- Meanwhile, toast your bread.
- Spread the hummus on one side of the bread. Greek yogurt on the other. Add the carrot mixture and top with cilantro. Season with black pepper and serve.