Sometimes, there is nothing quite as satisfying to eat as a sandwich, one that is bursting at the seams and packed with contrasting texture and flavours. Pecot was created by the children at a local school and their vibrantly coloured combination of roasted peppers and dried fruits, along with some subtle spicing, makes it an ideal ingredient to liven up any sandwich.

Ingredients

3 small beetroots (around 300g)

2 carrots (around 150g)

1 tbsp Early Harvest Olive Oil

4 slices thick cut sourdough bread

100g soft creamy goat’s cheese

3 tbsp Pecot

Small handful of salad leaves or lettuce

2 tbsp toasted seeds, such as pumpkin and sunflower, but you could replace with nuts

Salt and black pepper, to taste

Ingredients

3 small beetroots (around 300g)

2 carrots (around 150g)

1 tbsp Early Harvest Olive Oil

4 slices thick cut sourdough bread

100g soft creamy goat’s cheese

3 tbsp Pecot

Small handful of salad leaves or lettuce

2 tbsp toasted seeds, such as pumpkin and sunflower, but you could replace with nuts

Salt and black pepper, to taste

1

Preheat and oven to 180C. Trim the stalks from the beetroots then Scrub and wash both them and the carrots thoroughly under water. Cut the carrots in half lengthways and the beetroots into wedges. Toss in a bowl with the olive oil and a few pinches of salt and lay on a baking tray, keeping the carrots and beetroots in seperate areas. Roast for 20 minutes, then check to see if the carrots are cooked and have taken on colour. If so, remove them and continue to bake the beetroots for another 10 minutes, or until you can insert a knife to the middle with ease. Remove and allow to cool for a few minutes.

2

Whilst the veg is still warm, assemble the sandwich. Divide the goat’s cheese between 2 slices of bread and spread evenly all over then lay the roasted veg on top, along with any oil, followed by the toasted seeds. Add the salad leaves and season with salt and peppers. Spread the Pecot all over the remaining slices of bread and place on top. Cut and serve.

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