For a light and flavoursome lunch, try this gluten free Crayfish and Rocket Sandwich, served on freshly sliced Newburn Bakehouse Seeded Sourdough Artisan Boule, served with home made garlic and lemon alioli.

Serves: 
2

Ingredients: 
  • 4 slices Newburn Bakehouse Seeded Sourdough Boule
  • 2 heaped tbs Gluten free mayonnaise
  • 1 clove garlic, crushed
  • ½ lemon, zest and juice
  • freshly ground black pepper
  • handful fresh rocket
  • 100g fresh crayfish tails
Method: 
  1. Crush the garlic and mix with the mayonnaise and lemon zest in a small bowl to make lemon alioli
  2. Spread each slice of bread with a little alioli then divide the rocket between two slices. Top with the crayfish tails and squeeze over a little lemon juice. Season with black pepper then top with the other two slices of bread. Serve with extra dressed
  3. There will be a little lemon alioli leftover, which can be covered and refrigerated for a couple of days