This sandwich recipe will make you look forward to lunchtime – earthy beetroot is the perfect complement to crumbly, creamy Lancashire cheese, while the sage and honey add an extra dimension of flavour to our beautifully soft gluten free bread.
Serves:
2
Ingredients:
- 4 slices Warburtons Gluten Free Multiseed Farmhouse or 300g Loaf
- 1 large cooked beetroot (from a vacuum pack)
- 1 tsp extra virgin olive oil
- 4 walnut halves, roughly chopped
- A few sprigs of fresh thyme, leaves only
- ½ tsp honey
- A handful of watercress
- 100g Lancashire cheese, sliced
Method:
- Grate the beetroot into a bowl and stir in the olive oil, walnuts, thyme leaves and honey.
- Divide the watercress between two slices of bread then lay on the slices of cheese. Add a generous amount of the beetroot salad then top with the other bread slices.