Bacon & Orange Marmalade Mozzarella Sarmie with Jalapeño Hummus

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  • Sarmie
  • 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.


Serve the sarmie with a selection of picnic snacks.


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