Contains approximately 550 kcal plus extra serving of soup.
Ingredients
Serves 1
- 1 teaspoon rapeseed oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 400g tin whole plum tomatoes
- 100ml reduced sodium chicken stock (from ½ cube)
- 1 tablespoon cooking cream
For the sandwich
- 5cm piece cucumber
- 3 cherry tomatoes
- 1 scallion
- 1 tablespoon mayonnaise
- 2 slices of wholemeal bread
- 2 slices cooked honey roast ham slices
- light spread of butter, if desired
- small handful mixed baby salad leaves
- salt (optional) and freshly ground black pepper
Method
- First make the soup. Heat the oil in a pan over a medium heat. Add the onion and garlic and cook for a few minutes until softened and lightly golden.
- Add the tomatoes and season to taste with salt (optional) and pepper. Pour in the stock and bring to a simmer, then cook for a few minutes to reduce the liquid slightly. Blitz with a hand blender until smooth (or if you don't have one use a potato masher being careful not to let it splatter or use a Nutribullet or food processor if you have one.
- Meanwhile, dice the cucumber, cherry tomatoes and scallion and place in a bowl. Season lightly with salt (optional) and pepper, then fold in the mayonnaise.
- Spread the two slices of bread with the butter if desired and then top with the diced vegetable mixture.
- Cover one of the slices with the ham and then cover with a mound of the baby salad leaves on top. Put the other slice of bread on top and cut the sandwich on the diagonal.
- Put the ham salad sandwich on a plate. Ladle half of the soup into a bowl or mug and swirl in the cream and arrange alongside the sandwich to serve.
Note: The second serving of soup can be kept for another day and either reheated in the microwave or in a small saucepan. It will keep for up to 3 days covered in the fridge.
