Almond-broccoli spread with roasted courgettes with Mestemacher Organic Flax Seed Bread

Photo credit: Mestemacher

Working time: 15 minutes

Ingredients for 1 glass (200 g) of spread:

  • 90 g broccoli, diced
  • 50 g courgette, diced
  • 1 pinch of baking soda
  • 30 g slivered almonds
  • 1tbsp. sunflower oil
  • 1/4 onion
  • 1 bunch of coriander greens
  • 1/2 lemon, zest and juice
  • 1/4 tsp. salt

For two sandwiches:


  1. For the spread, boil the broccoli and courgettes with the baking soda for 5-10 minutes until soft. Then rinse under cold water. Place the almonds in a pan with the sunflower oil and stir-fry until golden brown.
  2. Place all the ingredients for the spread in a food processor and process to a creamy consistency.
  3. For the bread, fry the courgettes in olive oil until crispy on both sides. Spread the bread with the spread, top with the courgette slices and season with salt and pepper. Garnish with cress.

Tip: The spread will remain fresh in the fridge for approx. 1 week.