Weekend lunches are the best…
…we had lunch on our sunny balcony enjoying some relaxing Saturday tunes, an icy cold drink and the perfect open sandwich (even better than a steak sandwich – trust me)!
My local fruit and veg markets sell a delicious organic 9-seed sour dough bread from their bakery. This is my treat for weekend! This sandwich was so yummy that there was almost no exchanging of words as we gobbled up every last crumb.
Ingredients: (makes 4 servings)
– 4 slices of good quality bread
– 1 large Spanish onion
– balsamic vinegar
– 1 handful fresh basil
– 1/2 a teaspoon agave syrup
– 1 handful cherry tomatoes
– 3 cloves garlic
– olive oil
– 1/2 a cup of low fat Greek yoghurt
– 1 tablespoon tahini
– 1 lemon
– 1/2 avocado
– handful chives
Chop the onion into strips. Heat the pan on medium and add a splash of olive oil. Add onion and cook for 5-10 minutes until translucent. Add 2 to 3 good splashes of balsamic vinegar and continue to cook until the vinegar evaporates into a reduction. Tear the basil into small pieces and add to onion. Cook for another 1-2 minutes. Add agave syrup. Combine cherry tomatoes, a good splash of olive oil, balsamic vinegar and 2 roughly chopped garlic cloves in a bowl. Once well coated, pour the tomatoes onto an oven tray and cook under a hot oven grill for 5-10 minutes or until their skins are blistered. Take them out of the oven and squash them gently with a potato masher to release their juices. Stir and combine well with surrounding juices.
Combine the yoghurt, tahini, 1/2 lemon’s juice and 1 glove of crushed garlic. Assemble the sandwich – spread tahini yoghurt onto a slice of bread, top with sliced avocado, roasted cherry tomatoes, caramelized onions and chopped fresh chives.
I paired it with a baby spinach, chive and green apple salad dressed with some lemon juice. It would go great with some baked sweet potato fries if you’re trying to impress or have some friends over for the weekend.
What is your favourite Saturday sandwich?