1.
Preheat the oven to 200°C/180°C fan/gas mark 6. Place the
carrots (1 pack)
,
onion (1)
and
pepper (1)
onto a baking tray and sprinkle over the
cumin seeds (2 g)
and
chilli flakes (as needed)
. Season, then drizzle with olive oil. Roast for 20 - 25 minutes, until tender.
2.
To assemble the sandwiches, spread each slice of
Collection crafted seeded sourdough (8 slices)
with a spoonful of the
green herby feta dip (100 g)
. Layer on the
beetroot (1 pack)
, roasted vegetables,
salad leaves (1 handful)
and
dill (1 handful)
. Top with the remaining sourdough.