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Open-Faced Bean Curry Salad Sandwich
with Apple and Cranberries
This salad is packed, packed, packed with great ingredients! Juicy crisp apple, celery and fresh green arugula, which are all finished off with a creamy yogurt dressing. Tonight's dinner will have you licking your plate clean!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 can
Mixed Beans
28 g
Dried Cranberries
1 tsp
Curry Powder
(Contains Mustard, Sulphites)
100 g
Greek Yogurt
(Contains Milk)
1 unit
Gala Apple
56 g
Celery, chopped
56 g
Baby Arugula
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit
Ciabatta Roll
(Contains Gluten)
2 unit
Green Onion
Not included in your delivery
1.5 tbsp
Oil*
Salt and Pepper*
1 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to toast buns). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Core, then cut apple(s) into 1/2-inch pieces. Roughly chop arugula. Thinly slice green onions. Drain and rinse beans.
In a large bowl, whisk together yogurt, 1 tsp curry powder (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 1 tbsp water (dbl for 4 ppl). Add beans. Using a fork or potato masher, coarsely mash beans. Add cranberries, celery, apple and half the green onions. Season with salt and pepper, then stir together.
Halve ciabatta. On a baking sheet, arrange ciabatta halves, cut-side up. Brush each half with 1 tsp oil. Toast in middle of oven, until golden-brown, 3-4 min. (TIP: Keep an eye on your ciabatta so that it doesn't burn!)
Divide ciabatta halves between plates, then top with arugula, salad and remaining green onions.
