Summer Vegetable Beach Picnic Sandwiches

Anneke Lemmer Coetzee

LEMONS with THYME

Food Stylist, Photographer and Recipe Creator

INGREDIENTS

4 gluten-free sandwich slices

1 beet (thinly slices or grated)

1 carrots (thinly slides or grated)

1 watermelon radish (thinly sliced or grated)

̈Pickled red onions ̈Heirloom tomato slices ̈ Sprouts ̈Lettuce ̈Hummus (try beet or curry hummus)

Pesto

̈Vegenaise

METHOD

Spread generous amount of hummus on one slice of bread and vegenaise on the other slice
Spread a thick layer of pesto over the hummus
Start layering the vegetables on the sandwich.
Wrap in parchment paper and take to the beach for a picnic

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