Dish of the week: Rainbow Veggie Toastie with California Walnut Aioli

Rainbow Veggie Toastie with California Walnut Aioli

This isn’t your standard sandwich! Sourdough bread packed with grilled Mediterranean veggies and a lemon walnut aioli makes for a delicious meal guaranteed to satisfy lunchtime hunger pangs.

Preparation time: 25 mins

Serves: 4

You’ll need: 

For the lemon walnut aioli:

125g California walnuts

2 tbsp Dijon mustard

2 tbsp tahini

2 tbsp mayonnaise

Juice of 1 lemon


For the sandwich:

1 medium courgette, sliced into 1cm rounds

1 small aubergine, sliced into 1cm rounds

1 orange pepper, sliced into strips

2 small tomatoes, sliced in half

1 onion, sliced

4 tbsp olive oil

Salt and pepper

8 slices sourdough bread

1 clove garlic

Handful basil leaves, shredded (optional)


  1. Dry fry the walnuts at a medium to high heat for 3 to 5 minutes, or until golden brown and toasted, stirring frequently to ensure the walnuts don’t catch
  2. Place all the ingredients for the aioli into a food processor and blitz into a chunky paste
  3. Toss the courgette, aubergine, pepper, tomatoes, onion, half the olive oil, and salt and pepper in a large bowl to coat, then grill the veggies to your preference
  4. Brush the bread with the remaining oil and lightly grill on both sides, then rub each slice of bread gently with the peeled garlic clove
  5. Spoon 1 tablespoon of the lemon walnut aioli over two slices of bread, and place a quarter of the grilled vegetables between the slices. Repeat with the remaining bread and veggies
  6. Garnish the sandwiches with the shredded basil leaves to serve,