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10 minutes

Broccoli recipes

Mediterranean flatbreads with grilled broccoli, olives and chorizo

20 minutes

Broccoli recipes

Charred broccoli and asparagus with prosciutto

15 minutes

Avocado recipes

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30 minutes

Avocado recipes

Spinach, avo and basil dip with crispy baby marrows

30 minutes

Avocado recipes

Brussels sprouts, anchovy and Parmesan salad

30 minutes

Cake recipes

Lemon-and-lavender sponge with lemongrass-raspberry custard

55 minutes

Sandwich recipes

Caesar Sandwich

By Abigail Donnelly

Serves 2 – 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the anchovy aïoli:

2 free-range eggs, separated
2 lemons, juiced
1 t Dijon mustard
8 anchovies
1 cup canola oil
4 T olive oil
50 g Parmesan, grated
1 loaf Woolworths sourdough, unsliced
3 heads baby gem lettuce, quartered
50 g Parmesan, grated
sea salt and freshly ground black pepper, to taste

Method

1. To make the anchovy aïoli, place the eggs, lemon juice, mustard and anchovies in a blender and process until smooth. Combine the canola and olive oil and gradually add to the blender until the aïoli is creamy and thick. Finish off with the Parmesan.

2. Slice the sourdough into 8 thick slices and start building the sandwiches.

3. Place a generous amount of anchovy aïoli on each slice, top with baby gem lettuce and finish with Parmesan. Season and serve.

Cook’s note: For a more traditional take, add Woolworths sliced free-range smoked chicken breast to your sandwich.

Find more sandwich recipes here.

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Caesar Sandwich

Caesar Sandwich

Ingredients

Method