Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F).
- Prepare a baking tray and lay out the cauliflower florets. Drizzle with 1 tablespoon of olive oil, sprinkle with salt, and roast in the oven for 15 minutes, until tender and slightly golden.
- While the cauliflower is roasting, season the salmon fillet with salt, pepper, and 2 tablespoons of za'atar.
- Heat a frying pan over medium heat, add the remaining 1 tablespoon of olive oil, then add the salmon fillet. Cook for about 4–5 minutes on each side, or until the salmon flakes easily with a fork and is cooked through.
- In a mixing bowl, combine the roasted cauliflower and corn kernels, along with the remaining za'atar, to create a delicious filling.
- Toast the sourdough bread in a toaster or on a skillet until golden brown.
- Assemble the sandwich by placing the salmon on a slice of toast, followed by the cauliflower-corn mixture. Top with fresh arugula if using, and cover with another slice of toast.
- Slice the sandwich in half, serve with a side salad and lemon wedges for a refreshing complement.
Nutrition
Notes
Feel free to switch up the vegetables in this sandwich according to what's in season or what you have on hand! Spicy pickles or even a splash of hot sauce can add an exciting kick.
For storage, this sandwich is best eaten fresh but can be kept in the fridge for up to a day—just keep the ingredients separate until ready to eat to maintain freshness.
If you're reheating, pop it in a toaster oven to regain that crispy texture.
Enjoy your cooking adventure—I can't wait for you to taste this lovely sandwich!
For storage, this sandwich is best eaten fresh but can be kept in the fridge for up to a day—just keep the ingredients separate until ready to eat to maintain freshness.
If you're reheating, pop it in a toaster oven to regain that crispy texture.
Enjoy your cooking adventure—I can't wait for you to taste this lovely sandwich!