Roast butternut and rocket smørrebrød

Roast butternut and rocket smørrebrød

By
From
Green Kitchen At Home
Serves
2
Photographer
David Frenkiel

While many countries have a culture of warm lunches, we Danes usually settle for an open-faced sandwich around noon. Smørrebrød isn’t just a meal to us, it’s a huge part of our food culture. In fact, the Danish words for ‘sandwich’ and ‘food’ are identical; only a preposition tells them apart.

The sandwich base is most commonly sourdough rye bread and, even though there is a wide range of popular toppings, I often try new combinations. Using roasted butternut is definitely out of the ordinary, but it has become a favourite of mine. It is smooth and sweet and works great on top of toasted rye. Thin slices of cucumber, lemon, rocket and chickpeas add a pleasant contrast in flavour, colour and texture and chilli flakes add a little punch.

This is an ideal quick meal if you happen to have some Pumpkin Puree in the fridge, and can also be beautiful on a brunch table. Luise

Ingredients

Quantity Ingredient
4 slices sourdough rye bread
1/2 small red onion, peeled
1 x 400g tin chickpeas, drained and rinsed, see note
250g Pumpkin Puree
1/2 lemon, juiced
1 tablespoon extra-virgin olive oil
1/4 teaspoon chilli flakes
sea salt
freshly ground black pepper
1/2 cucumber, topped and tailed, (organic if possible)

To Serve

Quantity Ingredient
rocket leaves
sea salt flakes
freshly ground pepper
extra-virgin olive oil

Method

  1. Toast the bread and finely slice the red onion.
  2. Place the chickpeas in a medium-sized bowl and mash them with a fork. Add the puree, 1 tablespoon of the lemon juice, oil and chilli flakes, season to taste with salt and pepper and mix until combined.
  3. To assemble, spoon the butternut mash onto the toast, thinly slice the cucumber and arrange on top of the mash, along with the onion. Serve topped with a handful of rocket, a sprinkling of salt and pepper, the remaining lemon juice and a drizzle of oil.

chickpeas

  • Or 150 g cooked chickpeas.

Tips

  • For a gluten-free alternative, replace the sourdough rye bread with a gluten-free bread.

    If you are sensitive to raw onion, massage the slices with 1 tbsp of lemon juice to make it less intense in flavour and easier to digest.
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