Beef sandwich with pink pickled onions
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Beef sandwich with pink pickled onions

By Ailsa Burt

Make our spicy beef for dinner, then use the leftovers to make this filling sandwich with homemade pink pickled onions and punchy greens

  • Prep:15 mins
    Cook:5 mins
    plus pickling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 661
  • fat 26g
  • saturates 8g
  • carbs 61g
  • sugars 0g
  • fibre 4g
  • protein 44g
  • salt 3g

Ingredients

  • ½ red onion , finely sliced
  • 60ml rice vinegar
  • 1 tsp caster sugar
  • 100g green beans
  • 1 demi baguette , halved
  • 60g-70g leftover avocado sauce (see recipe below)
  • 300g leftover beef (see recipe below)
  • handful of leftover spicy greens (see recipe below)

Method

  1. Mix the red onion with the vinegar, sugar and ¼ tsp salt and set aside to lightly pickle for 20 mins.

  2. Bring a pan of salted water to the boil over a medium heat and carefully tip in the green beans. Cook for 3-4 mins until tender but not soft, then plunge into a bowl of ice-cold water and leave for 5 mins. Drain thoroughly and pat dry.

  3. Halve the baguette and spread any remaining avocado sauce over the base. Layer up the beef and greens and top with the green beans and pink pickled onions. Sandwich together and enjoy. Will keep chilled for up to a day.

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