Roasted tomato sandiches and organic hummus with Brittany seaweed

Roasted tomato sandwiches and organic hummus with Brittany seaweed
4 people
10 min preparation time
5 min cooking time

All ingredients

  • 2 of 105 g verrines of la belle-iloise seaweed hummus

  • 4 large slices of farmhouse bread

  • 24 cherry tomatoes

  • 2 spring onions

  • 8 pitted black olives

  • 4 handfuls of salad

  • A few fresh herbs for decoration

Let's get started

Total time
15 min
Preparation
10 min
Cooking
5 min
  • Step 1
    Preheat the oven to 240°C (gas mark 7/8)
  • Step 2
    Place the whole cherry tomatoes and the onions, cut lengthways into strips, in a non-stick dish
  • Step 3
    Bake for 5 minutes
  • Step 4
    Toast the slices of bread
  • Step 5
    Spread ½ jar of hummus on each slice of bread and place the cooled tomatoes, onions and sliced olives on top
  • Step 6
    Garnish with a few fresh herbs and serve with a few salad leaves
Tips

Add a few toasted sesame seeds and crumbled nori seaweed leaves.

For an extra treat, crumble a little feta cheese over the top before serving.

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