CFTH 2

Affordable, tasty recipes for breakfast, lunch and snacks – good for the whole family.

Salad sandwich

Serves 4

Ready in 30 minutes

Ingredients

⅔ cup (160 ml) plain low-fat cottage cheese

black pepper to taste

½ tbsp (7,5 ml) prepared mild mustard

¼ cucumber, sliced

1 tomato, sliced

1 carrot, grated

handful of lettuce leaves

8 slices wholewheat or brown bread

Method

  1. Place the cottage cheese in a mixing bowl and season with pepper and mustard.
  2. Divide cottage cheese mixture between 4 slices of bread and top with salad ingredients. Add the lettuce last.
  3. Close the sandwiches with the remaining slices of bread and enjoy for lunch. If you are packing for a lunch box, wrap well with cling wrap or wax wrap to keep your sandwich fresh. Or pack the seasoned cottage cheese and salad ingredients separately and assemble just before eating.

Tips

  1. Serve the same ingredients in a wholewheat wrap or roll.
  2. The chickpea dip or guacamole is also delicious on this sandwich.
  3. If you have any left-over veggies from the Weekend oven-roasted veggies recipe, use this on the sandwich.
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