Make our spicy beef for dinner, then use the leftovers to make this filling sandwich with homemade pink pickled onions and punchy greens
Prep:15 mins
Serves 2
½ red onion, finely sliced60ml rice vinegar1 tsp caster sugar100g green beans1 demi baguette, halved60g-70g leftover avocado sauce (see recipe below)300g leftover beef (see recipe below)handful of leftover spicy greens (see recipe below)
STEP 1Mix the red onion with the vinegar, sugar and ¼ tsp salt and set aside to lightly pickle for 20 mins.STEP 2Bring a pan of salted water to the boil over a medium heat and carefully tip in the green beans. Cook for 3-4 mins until tender but not soft, then plunge into a bowl of ice-cold water and leave for 5 mins. Drain thoroughly and pat dry.STEP 3Halve the baguette and spread any remaining avocado sauce over the base. Layer up the beef and greens and top with the green beans and pink pickled onions. Sandwich together and enjoy. Will keep chilled for up to a day.
