This breakfast sandwich has got creamy elements and enough tang from harissa and barbecue sauce to keep it interesting.
1 butternut squash, peeled
1 avocado, peeled and pitted/stoned
1 tablespoon freshly chopped coriander/cilantro (optional)
4 English muffins
Sea salt
Barbecue sauce, to serve
TAHINI-HARISSA DRESSING
50 g/¼ cup tahini
1 garlic clove, peeled
1 teaspoon harissa paste
½ teaspoon sea salt
1 tablespoon fresh lemon juice
SERVES 4
Preheat the oven to 200°C (400°F) Gas 6. Slice the neck or handle part of the butternut squash into 1.5-cm/½-inch thick rounds (save the hollowed out base of the squash for another recipe). Spread the rounds out on an oiled baking sheet and season with salt to taste. Roast for 30 minutes, turning halfway, until tender.
Make the dressing by blending all the ingredients in a food processor or blender with 60 ml/¼ cup water until smooth.
Lightly mash the avocado with a pinch of salt and the chopped coriander, if using.
When you’re ready to serve, split and toast the English muffins. Spread the tahini-harissa dressing on one half of each, top with a butternut round or two and drizzle with barbecue sauce.
Spread the mashed avocado on the other half of each muffin and sandwich everything together.
This recipe is from Vegan Snacks. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.