Cucumber mint tea sandwiches
A delightful tea sandwich recipe featuring fresh cucumber slices, mint, and wasabi maple spread, perfect for a light lunch or afternoon snack. This dairy-free and vegan dish covers 3% of your daily requirements of vitamins and minerals.
Ingredients
bread
4 slice
cucumber
0.5
maple syrup
3 Tbsps
black pepper
8 servings
fresh mint
8 servings
dill
8 servings
veganaise
2 Tbsps
wasabi powder
2 tsps
Method
- Whip together the spread, thinly slice the cucumbers. You can do thick crunchy slices, or thin silky slices - your choice. Gather your fresh herbs, rinse and pat dry.
- Spread a very thin layer of spread on all inside surfaces of bread.
- Layer cucumber on top of the spread. Next, add a layer of mint, dill. You can add both herbs to each sandwich or do half dill and half mint. Grind fresh black pepper inside sandwiches before slicing.
- Close sandwich and slice into quarter cubes or triangles.
- Plate and serve.
- Optional: add a thin layer of spicy sun dried tomato spread or a dash of red pepper flakes for an extra spicy kick of flavor. Another pretty addition would be edible flowers - add inside the sandwiches or as an edible garnish to the serving patter.
Nutrition:
Carbs
14 g
Fat
2 g
Protein
1 g
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