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Avocado with Wasabi Mayo, Grilled Veggies and Red Onion

This sandwich was created by Jan, who used ingredients that we had available to make her own signature sandwich. It became a big hit. We needed a California-style veggie sandwich and this fitted the bill. We use four vegetable sorts: roasted tomatoes, grilled courgettes, fire-roasted peppers and oven-baked aubergines. And what goes better with ‘California-style’ than a wrap? It’s also great with wholegrain bread or focaccia.

Ingredients

3 tablespoons Wasabi Mayo (see recipe)

200 g (7 oz) mixed grilled and marinated vegetables (see recipes)

salt and black pepper

1 small red onion, thinly sliced

2 handfuls young rocket (arugula) leaves and baby-leaf lettuce, combined

1 large Hass avocado, sliced

½ lemon

Method

Slice the bread in half. Spread the wasabi mayo on one half of the bread. Arrange the grilled vegetables on top, and give it all a turn of salt and pepper. Spread over the red onion slices, and top with the baby-leaf lettuce and rocket leaves. Arrange the avocado slices on the other side of the bread and gently press down, into the bread. Sprinkle with a squeeze of lemon and some salt and pepper, and close the sandwich.

For a wrap, spread the wasabi mayo over the whole wrap to the edges. Make a 4 cm (1 ½ inch) wide strip of avocado slices in the centre of the wrap, leaving about 2 cm (¾ inch) on either side. Lemon, salt and pepper this. Layer the vegetables above (not on top of) the avocado slices. Add your red onions, top it all with baby-leaf lettuce and rocket leaves, and then you’re ready to wrap it. This can be difficult, but I find the best way is to roll it half way, then fold in the sides and finish rolling it. If you need to, add a dab of wasabi mayo to the last bit to make it stick.

If you want to impress, put it on a chargrill pan or plate for a couple of minutes until you get some grill lines.