Dale Pinnock’s Roasted Vegetable & Guacamole Open Sandwich Recipe


A vibrant combination of red pepper, tangy lime, red onion and deliciously ripe avocado, Dale Pinnock’s open guacamole sandwich packs a zesty punch

1/2 red pepper, cut into 2cm chunks
• 1/2 red onion, thickly sliced
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling
• 1 large, very ripe avocado
• 1 garlic clove, finely chopped
• 1 small green chilli, finely chopped
• 1/2 lime, juiced
• 2 slices multigrain granary bread, toasted
• Sea salt
• Black pepper

1 Preheat the oven to 200°C. Place the chopped peppers and onion in a small roasting tin. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15–20 minutes, or until the vegetables are soft and the onion is beginning to caramelise slightly at the edges.
2 Meanwhile, make the guacamole by scooping the flesh of the avocado into a food processor, along with the chopped garlic, chilli, 1 tablespoon olive oil and lime juice, and season with salt and pepper. Blend at full speed to create a smooth, creamy guacamole. If you prefer it chunky, mash the ingredients together in a bowl.
3 Place the slices of toast side by side on a plate, spread a generous helping of guacamole on each slice, and cover with the roasted vegetables. Serve immediately.
Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef’s guide. For more information, click here. 
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