Dandelion Salad Sandwich

Ingredients

• 2 slices seeded whole-grain bread
• 1/4 cup [60g] butternut squash puree
• 1 medium-boiled egg, cut into 8 slices
• Flaky sea salt
• 1 ounce [30g] dandelion greens, thick stems discarded and leaves cut into 1/4-inch [6mm] ribbons
• A few pieces of shallot or red onion, cut paper-thin with a knife or shaved on a mandoline
• Fresh lemon juice
• Olive oil

Instructions

1. Lay the bread slices on a work surface and spread one slice with a good slathering of butternut squash puree. Line up the slices of egg across the puree, then season the egg with the flaky salt. (This sandwich works just as well if you reverse the layers of egg and greens.)
2. In a bowl, toss the greens and shallot with a squeeze of lemon and a drizzle of olive oil. Season with salt and toss to coat evenly. Place the greens on top of the egg and close the sandwich with the remaining bread slice. Using a serrated knife, cut in half and enjoy immediately.