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Photo of Vegan ‘salmon’ with cream cheese on toast by WW

Vegan ‘salmon’ with cream cheese on toast

6
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Easy
The perfect vehicle for almost anything sweet or savoury, a simple piece of toast can be transformed with just a few tasty ingredients

Ingredients

Tea, All Types

1 bag(s), Lapsang Souchong

Salt

1 teaspoon(s)

Carrots, raw

50 g, peeled and cut into ribbons

Wholemeal bread, sliced

2 slice(s), medium

Sainsbury's Freefrom Original Coconut - Based Alternative to Soft Cheese

50 g

Capers, in Brine

1 teaspoon(s)

Dill, Fresh

1 teaspoon(s)

Instructions

  1. Put the tea bag in a medium bowl along with 200ml freshly boiled water. Stir in the salt and submerge the carrot ribbons in the tea. Cover and leave to marinate for 30 minutes, or until the carrots have softened and the liquid is cold. Strain the carrots, discard the liquid, and pat dry with kitchen paper or a tea towel.
  2. Meanwhile, lightly toast the bread. Once cool,spread each slice with the cream cheese. Top with the carrot ribbons,capers and dill to serve.

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