Pea hummus, feta, griddled avocado and pickled onion sandwich

  • Prep: 15m
  • Cook: 5m
  • Serves: 2

This is the ultimate green sandwich. The salty feta, the zing of onions, the smoky avocado, the sweet pea hummus – all packed in between crispy, fried sourdough for a sandwich bursting with exciting flavours and textures. A world away from the usual cheese and pickle veggie sandwich option.


  1. Start by making the hummus. Simply put all the ingredients in a food processor with a large pinch of salt and whizz until smooth. Check the seasoning and add some more salt or lemon as needed.
  2. Next, slice the onion very finely and put it in a bowl with the vinegar and sugar. Stir everything together and leave to macerate for 15 minutes.
  3. Crumble the feta into a bowl and mix in the herbs and chilli flakes.
  4. Set a griddle pan over a high heat until it starts to smoke. Peel the avocado and slice it into 6 thin wedges. Place the wedges onto the griddle and cook for 2-3 minutes on each side. You’re looking to create dark, smoky char lines in the flesh on both sides. Remove from the griddle and set aside.
  5. Keep the griddle on high. Brush one side of each slice of bread with the olive oil then place the bread onto the griddle, oiled side down. Fry for 1-2 minutes or until one side is crispy and has neat char lines across it. (You can oil and char both sides of the bread if you like but I think one side is quite enough crunch.)
  6. To assemble the sandwich, take the 2 slices of bread and place them fried side down. Spread some hummus on each slice then top with the crumbled feta, avocado, drained red onions and pea shoots. Pop the other slice of bread on top, fried side up, to complete.


All to be sourced organic where possible

  • For the hummus:
  • 200g frozen peas, defrosted
  • 100g cooked butter beans
  • 1 tsp tahini
  • ½ lemon, juiced and zested
  • ½ clove garlic, crushed
  • 3 tbsp olive oil
  • For the onions:
  • ½ red onion
  • 50ml cider vinegar
  • 1 tsp caster sugar
  • For the rest:
  • 100g feta
  • 2 tbsp chopped green herbs (parsley, dill, mint are ideal)
  • ¼ tsp dried chilli flakes (or to taste)
  • ½ avocado (quite a firm one)
  • 4 slices white sourdough bread
  • 1 tbsp olive oil
  • Handful pea shoots
Kathy Slack

Kathy Slack

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