If you have leftover roast vegetables, roughly chop them and place on sandwich instead of cabbage salad.
Ingredients:
400g cooked sliced roast lamb
3 tbs greek yoghurt
1 tbs lemon juice
1 cup shredded cabbage (we used red and green)
1 carrot grated
2 tsp sesame seeds, toasted
8 x 55g slices grain bread sourdough
6 tbs (120g) hommus
4 cos lettuce leaves
2 tbs basil pesto
small basil leaves & lemon wedges, to serve
Directions:
Combine yoghurt and lemon in a bowl. Add cabbage, carrot and sesame seeds. Toss gently to coat.
Spread each slice of bread with 3 teaspoons hommus. Top with lettuce, cabbage salad (1/2 cup/60g) and lamb. Spoon over pesto, season with pepper. Sprinkle with basil leaves. Serve with lemon wedges.
