Our chefs share a vegan sandwich recipe for a deliciously different lunchtime nourishment.
19th May 2020
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As the UK’s lockdown continues, you may be finding your lunch options have become somewhat repetitive. So, by way of inspiration, and as a nod to National Sandwich Week, our chefs took a moment to step out of the kitchen and share an alternative lunchtime recipe for one of our vegan afternoon tea favourites – avocado and coriander salad sandwiches.
INGREDIENTS
3 soft avocados 1 finely chopped red onion 2 large chopped tomatoes or a handful of smaller tomatoes 1 lemon Handful of coriander 30ml olive oil Plus, if you like a little heat 1/2 finely chopped chili
METHOD
Remove the avocados from their skins and blend (mashing with a fork will also suffice)
Add the red onion, tomatoes, olive oil, a squeeze of lemon and the chili if you want it a little punchier
Mix the ingredients, then spread onto your choice of bread
Garnish with a little chopped fresh coriander and enjoy!
If you’d rather leave the recipe making to the professionals, why not purchase an afternoon tea experience – the perfect post-lockdown treat to look forward to. Click here to browse our experiences.
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As times remain tough for so many small businesses, we wanted to share with you the amazing food and drink suppliers we work with at The Athenaeum. Many of us have made the shift to shopping local since the pandemic, so here are a few more small businesses you can add to your radar.
Following the recent government announcement, The Athenaeum will be closed to leisure guests until further notice. We look forward to welcoming you back as soon as we can re-open our doors.
