Spiced Carrot Sandwich with Salsa Verde
By OcadoLife
Published on 22 April 2025
Have you ever tried a carrot sarnie? Now’s your chance with this vegan Spiced Carrot and Apricot Sandwich with Salsa Verde from Ayesha Kalaji – chef-patron of Glastonbury restaurant Queen of Cups. “Sticky, sweet, crunchy, garlicky, herby – this sandwich filling has it all,” says Ayesha. “It makes a tasty work lunch or picnic treat, and the filling also works beautifully in a salad with some mixed grains and leaves.”
Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 6 dried apricots, roughly chopped
- 1 tbsp sherry vinegar
- 2 tbsp orange juice
- 2 tbsp apricot harissa
- 1 tbsp agave nectar
- 1 tsp fennel seeds
- 1 tsp Lebanese 7 spice
- 400g leafy carrots, tops removed and reserved, carrots halved lengthways
- 1 garlic clove
- 1 lemon, zested and juiced
- 20g flat-leaf parsley, leaves picked
- ½ green chilli (deseeded, if preferred)
- 100ml extra-virgin olive oil
- 1 pinch sea salt flakes
- 1 ciabatta loaf, baked
- 4 tbsp (approx.) houmous, for spreading
Method
Step 1
Preheat the oven to 180°C/160°C/gas 4. Put the apricots in a bowl with the vinegar and orange juice; set aside.Step 2
Combine the harissa, agave, fennel seeds and 7 spice in a roasting tin. Toss through the carrots; roast for 20 mins.Step 3
Pour the apricot mixture over the carrots; return to the oven for 10 mins.Step 4
For the salsa verde, put the garlic, lemon zest and juice, parsley, 20g reserved carrot tops and the chilli in a blender; blitz until finely chopped. Slowly stir in the oil until it resembles a loose pesto. Season with sea salt.Step 5
Slice open the loaf and spread the bottom half with the houmous; top with the carrot mixture and some salsa verde; sandwich with the lid. Cut into 4 pieces and tuck in. Leftover salsa verde will keep chilled in a sealed container for 1 week.