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Curd Sandwich

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Total time: 20 minutes

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Serves 2

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5.4 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

½ cup - Yogurt, non-fat


½ cup - Cabbage, raw, shredded


¼ cup - Carrots, raw, grated


¼ cup - Sweet corn, frozen, boiled


¼ cup - Red capsicum, raw, chopped


1 sprinkle - Mixed herbs, dried


¼ tsp - Chili powder


¼ tsp - Black pepper powder


½ tsp - Vegetable oil


4 regular slices - Whole grain breads

UTENSILS

Mixing bowl, Pan, Grater, Chopping board, Knife

INSTRUCTIONS

1. Add the yogurt, carrot, cabbage, capsicum, and sweet corn to a mixing bowl. Mix well.


2. Add the mixed herbs, chili powder, and pepper powder. Mix well. Keep the yogurt mixture aside.


3. Take a bread slice and spread the yogurt mixture generously on it. Cover and press with another bread slice over it.


5. In a non-stick pan, heat the cooking oil over medium heat. Toast on both sides of the sandwich until it becomes golden brown and crisp. Cut the sandwich into triangles.


6. Serve immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 176g

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Energy (kcal)

245.1

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Carbs (g)

39.4

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Proteins (g)

10.4

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Fats (g)

3.7

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Fibre (g)

5.4

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