3 slices gluten free bread
1 large handful watercress
1 carrot, peeled and coarsely grated
small squeeze lemon juice
1 tbsp olive oil
2 dessertspoons moutabal
2 tomatoes, thickly sliced
Toast the gluten free bread, meanwhile mix the watercress, carrot, lemon juice and olive oil together.
In a small bowl spread the moutabal over each slice of toast.
Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato.
Lay the final slice of bread, moutabal side down, then press down and eat as is or cut the sandwich into quarters.
Recipe adapted from: Good Food