Roasted tomato sandiches and organic hummus with Brittany seaweed
All ingredients
2 of 105 g verrines of la belle-iloise seaweed hummus
4 large slices of farmhouse bread
24 cherry tomatoes
2 spring onions
8 pitted black olives
4 handfuls of salad
A few fresh herbs for decoration
Let's get started
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Step 1Preheat the oven to 240°C (gas mark 7/8)
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Step 2Place the whole cherry tomatoes and the onions, cut lengthways into strips, in a non-stick dish
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Step 3Bake for 5 minutes
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Step 4Toast the slices of bread
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Step 5Spread ½ jar of hummus on each slice of bread and place the cooled tomatoes, onions and sliced olives on top
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Step 6Garnish with a few fresh herbs and serve with a few salad leaves
Add a few toasted sesame seeds and crumbled nori seaweed leaves.
For an extra treat, crumble a little feta cheese over the top before serving.