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10 INGREDIENTS •2 STEPS •35min

Roasted carrot, beetroot and herby green feta sandwiches

RECIPE

Pack up these rainbow veg-packed sandwiches for your next picnic. Save any leftover veg to serve in salads or squished on toast.
Roasted carrot, beetroot and herby green feta sandwiches Recipe | M&S
Pack up these rainbow veg-packed sandwiches for your next picnic. Save any leftover veg to serve in salads or squished on toast.
Save recipe to cookbook
+ Add to weekly meal plan
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
Save ingredients for your next trip to the Foodhall
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
35min
Total time

Ingredients

Servings
4
US / METRIC
1 pack
(200 g)
baby carrots
cut into 2cm pieces
1
red onion
cut into wedges
1
red pepper , roughly chopped
2 g
cumin seeds
as needed
chilli flakes
8 slices
Collection crafted seeded sourdough
100 g
M&S green herby feta dip
1 pack
(180 g)
M&S British sweet chilli beetroot , sliced
1 handful
M&S rose verde salad
1 handful
dill
Save ingredients for your next trip to the Foodhall

Method

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Step 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.
Step 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.
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