Ingredients
2 medium carrots, peeled and sliced into sticks
1 tbsp harissa paste
1 tbsp olive oil
Salt and pepper, to taste
4 slices multi-seed or whole grain bread
100 g whipped almond cheese (store-bought or homemade)
2 tbsp pistachios, roughly chopped
1 handful arugula
Optional: lemon zest or a drizzle of lemon juice
Instructions
- Preheat oven to 200°C (390°F).
- Toss carrot sticks with harissa paste, olive oil, salt, and pepper.
- Spread carrots evenly on a baking tray and roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
- Toast bread slices if desired.
- Spread almond cheese generously on the bottom slice of bread.
- Layer arugula, roasted carrots, and sprinkle with pistachios and lemon zest (if using).
- Top with the second slice of bread, slice in half, and serve warm or at room temperature.
Notes
- Substitute almond cheese with cashew cheese, vegan cream cheese, or hummus for variation.
- Use gluten-free bread for a gluten-free option.
- Add pickled red onions or a drizzle of tahini for extra flavor.
- Roasted carrots can be stored in the fridge for up to 4 days.
- The sandwich is best enjoyed fresh but can be stored in the fridge for 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Roasting, Assembling
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 340
- Sugar: 6 g
- Sodium: 460 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
