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Open-Faced Bean Curry Salad Sandwich

Open-Faced Bean Curry Salad Sandwich

with Apple and Cranberries

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This salad is packed, packed, packed with great ingredients! Juicy crisp apple, celery and fresh green arugula, which are all finished off with a creamy yogurt dressing. Tonight's dinner will have you licking your plate clean!

Allergens:Mustard/MoutardeSulphites/SulfiteMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 can

Mixed Beans

28 g

Dried Cranberries

1 tsp

Curry Powder

(ContainsMustard/Moutarde, Sulphites/Sulfite)

100 g

Greek Yogurt

(ContainsMilk/Lait)

1 unit

Gala Apple

56 g

Celery, chopped

56 g

Baby Arugula

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

2 unit

Ciabatta Roll

(ContainsWheat/Blé)

2 unit

Green Onions

Not included in your delivery

1.5 tbsp

Oil*

Salt and Pepper*

1 tsp

Sugar*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Large Bowl
Measuring Spoons
Potato Masher
Whisk
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to toast buns). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Core, then cut apple(s) into 1/2-inch pieces. Roughly chop arugula. Thinly slice green onions. Drain and rinse beans.

2

In a large bowl, whisk together yogurt, 1 tsp curry powder (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 1 tbsp water (dbl for 4 ppl). Add beans. Using a fork or potato masher, coarsely mash beans. Add cranberries, celery, apple and half the green onions. Season with salt and pepper, then stir together.

3

Halve ciabatta. On a baking sheet, arrange ciabatta halves, cut-side up. Brush each half with 1 tsp oil. Toast in middle of oven, until golden-brown, 3-4 min. (TIP: Keep an eye on your ciabatta so that it doesn't burn!)

4

Divide ciabatta halves between plates, then top with arugula, salad and remaining green onions.