Flatbread Sandwiches with Hummus and Carrot Slaw

Flatbread Sandwiches with Hummus and Carrot Slaw

By
From
Green Kitchen At Home
Serves
4
Cooking time
15 mins
Photographer
David Frenkiel

This super-quick carrot slaw has distinct tones of mint and coriander and is really tasty sandwiched between two flatbreads slathered with hummus. The slaw can be prepared ahead and stored in the fridge, but we often just make a casual version in the morning with a hand grater and a chopping board. If you have some sumac or Za’atar in the store cupboard, go ahead and add a sprinkle of that as well.

Ingredients

Quantity Ingredient

For the Carrot Slaw

Quantity Ingredient
1/4 red onion, peeled
2 tablespoons lemon juice
1 tablespoon olive oil
2 carrots, trimmed, tops removed and peeled
1 handful fresh coriander and mint, leaves picked
2 tablespoons raisins
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
8 Rainbow flatbreads
Heavenly hummus
thinly sliced cucumber
or radish
lettuce leaves

Method

  1. To prepare the slaw, thinly slice the onion, transfer to a medium-sized mixing bowl, massage with the lemon juice and oil and set aside.
  2. Meanwhile, grate the carrots and roughly chop the herbs then transfer to the bowl of onion, along with the raisins. Season to taste with salt and pepper and mix until combined.
  3. To assemble, spread 8 flatbread slices with some hummus, arrange slaw, cucumber or radish and lettuce on top of 4 of them and cover with the remaining 4 flatbreads. Wrap some parchment paper around the sandwiches to keep the filling in place.
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