Almond-broccoli spread with roasted courgettes with Mestemacher Organic Flax Seed Bread

Creamy almond broccoli spread paired with charred roasted courgettes on hearty Mestemacher organic flax seed bread delivers nutty green earthiness, smoky veggie sweetness, and seedy flax crunch in every wholesome bite. Ready in 20 minutes, this vegan power lunch fuses bold broccoli richness with zucchini char and nutritious flax flair. Spread into almond broccoli flax magic now!
Ingredients:
For 1 glass (200 g) of spread:
  • 90 g broccoli, diced
  • 50 g courgette, diced
  • 1 pinch of baking soda
  • 30 g slivered almonds
  • 1tbsp. sunflower oil
  • 1/4 onion
  • 1 bunch of coriander greens
  • 1/2 lemon, zest and juice
  • 1/4 tsp. salt
For two sandwiches:
  • 2 slices Mestemacher Organic Flax Seed Bread
  • 1/2 courgette, sliced
  • 2 tsp. of olive oil
  • sea salt and freshly-ground pepper
  • cress for garnishing
Directions:
  1. For the spread, boil the broccoli and courgettes with the baking soda for 5-10 minutes until soft. Then rinse under cold water. Place the almonds in a pan with the sunflower oil and stir-fry until golden brown.
  2. Place all the ingredients for the spread in a food processor and process to a creamy consistency.
  3. For the bread, fry the courgettes in olive oil until crispy on both sides. Spread the bread with the spread, top with the courgette slices and season with salt and pepper. Garnish with cress.
Tip: The spread will remain fresh in the fridge for approx. 1 week.

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