No Bread Sandwich Pret A Manger Food

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NO-BREAD SANDWICH (PRET-A-MANGER)



No-Bread Sandwich (Pret-A-Manger) image

I just got back from a trip to London today and we went into this cafe we were recommended called Pret-A-Manger, we were recommended this particular "sandwich". I fell in love with it. I noticed as I was about to throw away the bag that the recipe was on it, so I decided to share with you what I enjoyed so much. All of their products are organic, hand picked and fresh every day. This is one version of the sandwiches.

Provided by Perfect Pixie

Categories     One Dish Meal

Time 5m

Yield 1 serving(s)

Number Of Ingredients 15

1/2 perfectly ripe avocado, sliced
90 g crayfish tails, cooked and peeled
1 cup fresh mixed salad green (they used a variety of escarole, frisee, rocket and chard, for a good flavour and crunch combination)
6 slices cucumbers, thin but not transparent
sea salt
fresh coarse ground black pepper
3 fresh basil leaves
3 tablespoons olive oil
1 teaspoon balsamic vinegar (one good squirt)
1 teaspoon honey
1 teaspoon Dijon mustard (heaped teaspoon)
1/2 lemon, juice of
1 garlic clove, roughly chopped
sea salt
fresh coarse ground black pepper

Steps:

  • French Dressing:.
  • Mix ingredients in a bowl add a pinch of black pepper (it's nice to do this an hour or two before using to allow flavour to develop).
  • Lay avocado slices in a shallow dish or plate (they use a 15cm sq dish to keep ingredients in neat layers, just like a sandwich but without bread).
  • Scatter salad leaf mix into dish.
  • Lay cucumber neatly over one half of the salad leaves.
  • Arrange crayfish over other half.
  • Season with salt and pepper.
  • Pop the three basil leaves on top of the cucumber.
  • Drizzle the dressing over your no-bread sandwich and enjoy.

Nutrition Facts : Calories 627, Fat 56.4, SaturatedFat 7.9, Cholesterol 96.3, Sodium 121.8, Carbohydrate 19.7, Fiber 7.4, Sugar 8, Protein 16.3

ROASTED ROOT VEGETABLE SOUP (PRET-A-MANGER)



Roasted Root Vegetable Soup (Pret-A-Manger) image

This is a fantastic winter soup, as pret say it's"been described as a vegetarian roast dinner in a bowl." As with most recipes use this as a guide and throw in any root veg you have lying around, the potatoes thicken it so make sure you keep those. If you use a sprig of fresh rosemary discard it before blitzing with the blender. With a lots of soups I like some fresy crusty bread, but with this one there is no real need, as it's nice and filling. Thanks to Pret for the recipe Will serve 4 as a starter, 2-3 as a main meal

Provided by Masterful Matt

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 15

2 parsnips, peeled and roughly chopped
1/2 medium celeriac, peeled and roughly chopped
3 carrots, peeled and roughly chopped
1/4 medium swede, peeled and roughly chopped
2 medium potatoes, peeled and roughly chopped
1 tablespoon virgin olive oil
2 stalks celery, sliced
1 medium onion, roughly chopped
1 slice butter
900 ml vegetable stock (Marigold vegetable bouillon)
sea salt
coarse-ground black pepper
1 pinch dried rosemary or 1 sprig fresh rosemary
1 pinch dried sage
2 bay leaves

Steps:

  • Heat the oven to gas mark 7/220ºC/425ºF.
  • Place the parsnip, celeriac, swede and half the chopped carrot on a roasting tray and mix it with the olive oil.
  • Roast for about 15-20 minutes until brown.
  • In a large saucepan, gently fry the onion, celery and the rest of the carrots in the butter until soft (around 10 minutes).
  • Add the vegetable stock, potato, bay leaves, sage and rosemary and simmer for 20 minutes until the potatoes are soft.
  • Remove the bay leaves and blend until smooth.
  • Stir in the roasted root vegetables and season with the salt and pepper.
  • Serve and enjoy.

Nutrition Facts : Calories 358.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 15.3, Sodium 170.6, Carbohydrate 56.3, Fiber 10.1, Sugar 11.8, Protein 6.7

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