2slices of bread
40gBenecol soft cheese chives
1large roasted pepper in brine (70g)
2tablespoons of toasted flaked almonds (15g)
1 handfulof mixed leaves, spinach, watercress and rocket (17g)
1. In a small frying pan, with no oil, toast the almonds over a low to medium heat. Keep moving them around the pan until golden and then transfer to a plate.
2. Spread the soft cheese over the bread and then sprinkle on the almonds.
3. Lay the peppers on top and season generously with black pepper.
4. Place the salad leaves on top, close the sandwich with another slice of bread, cut and serve.