Alfalfa Recipes

Salami and Camembert Seeded Bap

To make this is a really fantastic bap, ensure the baps are fresh and are topped with seeds: sesame, pumpkin, sunflower etc, these will add the extra flavour which will enhance the simple filling.

Serves 2

Ingredients: 2 brown seeded baps cut in half and buttered on the cut side, ½ Bag 50g (2oz) Alfalfa or alfalfa-leek, 6 - 8 slices of Peppered Salami, 6 - 8 thin slices of Camembert cheese

Method: Place the baps butter side up on a board, divide ¾ of the Alfalfa between the two bap bases, place on a Camembert slice followed by a folded Salami slice, alternate around the bap until all are used, top with a sprinkle of the remaining Alfalfa and place on the bap lid - enjoy!

Instead of buttering the bread why not try spreading with chutney: caramelised onion, mango or sweet pepper.

Ham and Avocado Open Sandwich

To make sure this is a really fantastic sandwich, use fresh bread that has been topped with seeds: poppy, sesame, pumpkin etc, these will add the extra flavour which will enhance the simple filling.

Serves 2

Ingredients: 4 slices of crusty bread from a medium bloomer style loaf, buttered on one side, ½ Bag 50g (2oz) Alfalfa or alfalfa-leek, 4 slices of Peppered or Bavarian Ham, 1 Avocado peeled and stone removed, each half cut into 4 slices, 10ml (1 dessertspoon) lemon juice or salad dressing

Method: Coat the avocado slices in the lemon juice or dressing. Place the 4 slices of crusty bread butter side up on a board, divide ¾ of the Alfalfa between the bread slices, fold each ham slice and place on top of the Alfalfa along with the avocado, top each slice of ham with a sprinkle of the remaining Alfalfa. Place two open sandwiches per plate and enjoy!

Instead of buttering the bread why not try spreading with chutney: caramelised onion, tomato or sweet pepper. The salad dressing could also be drizzled over the avocado when placed on the sandwich.

(Recipe Gillian Marczak)

Roasted Sweet Potato and butternut squash with spinach salad and Alfalfa Sprouts

Ingredients 2 large sweet potatoes, 1 large butternut squash, 1 bag baby spinach, 1 medium sized red onion, sliced thinly + slices cut in half, 1tbsp fresh lemon juice, 1tsp lime juice, zest of 1 lemon, 2tbs light olove oil, 2 garlic cloves crushed, 1 pack of alfalfa sprouts

Method Peel potatoes and butternut squash. Cut squash in half lengthways. Remove seeds and cut into 25mm cubes. Same for potatoes. Place the vegs in a roasting tin and drizzle with olive oil. Roast in a pre-heated oven for 25-30 min.

When cold mix with the baby spinach and red onion. Mix the olive oil with the garlic, lemon and lime juice and pour dressing over the salad. Sprinkle with alfalfa sprouts

Alfalfa, roasted pepper and humos pitta pockets

Ingredients 1 packet of alfalfa sprouts, 1 tub of humos, 1 red and 1 yellow pepper, toasted sesame seeds, 1 baby gem lettuce, shredded, 1 pack of wholemeal pitta pockets 1 tbs olive oil, salt and pepper

Method Slice peppers and toss in olive oil. Season and roast in the oven on a moderate heat for 15-20 mins or until slightly browned. Toast pitta pockets. Cut in 2 and spoon in humos. Stuff with alfalfa sprouts and roasted peppers. Finish by sprinkling with toasted sesame seeds.