Serve the sarmie with a selection of picnic snacks.
Bacon & Orange Marmalade Mozzarella Sarmie with Jalapeño Hummus
- 200 g Eskort Streaky Bacon
- 4 slices sourdough bread
- 100 g mozzarella cheese, sliced
- 60 ml (¼ C) orange marmalade
- 1 handful of mixed lettuce
- Jalapeño Hummus
- 60 ml (¼ C) Jalapeño peppers, chopped
- 250 ml (1 C) beetroot, cooked
- 30 ml (2 T) olive oil
- 1 clove garlic, chopped
- zest and juice of 1 lemon
- In a small bowl, place the mozzarella slices and cover with orange marmalade. Keep in the fridge until needed.
- In a frying pan over medium heat, fry bacon until crispy.
- Place all the hummus ingredients in a food processor and blend until smooth.
- Apply a generous amount of hummus to your bread slices.
- Add the lettuce, bacon and mozzarella slices. Repeat.
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