A beet and red cabbage coleslaw brings a lively flourish of colour and texture to these hearty rolls, as well as providing a nourishing vegetable accompaniment to the lean roast beef filling. Choose whole wheat rolls for extra fibre.
In a large bowl, mix together the mayonnaise and mustard. Split the rolls in half and spread the bottom half of each one with this mixture.
Top these bases with the watercress or arugula and divide the slices of roast beef among them.
In the same bowl as used for the mayonnaise, make the coleslaw by mixing together the red cabbage, red onion and beets. Add the yogourt and stir together to coat. Pile the coleslaw on top of the beef, season with freshly ground black pepper, then put the tops of the rolls back on. Serve immediately.
Variation: For a horseradish mayonnaise, combine 2 teaspoons horseradish cream sauce, instead of the mustard, with the mayonnaise.
Each serving: 31 g protein, 9.5 g fat of which 2.6 g saturates, 45.5 g carbohydrate, 8 g fibre, 408 Calories