Carrot and pickle hotdogs

These vegetarian hotdogs are sweet and spicy with crispy lettuce and tangy fresh pickles. Yum!

Serves: 4

Time to make: 35 mins

Hands-on time: 15 mins

Ingredients

1 small red onion, thinly sliced
3 baby cucumbers, thinly sliced
½ cup white wine vinegar
2 large long carrots, scrubbed, tops trimmed
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon wholegrain mustard
1 tablespoon olive oil
2 teaspoons Cajun seasoning
4 wholemeal hotdog rolls, split
1 baby cos lettuce, leaves separated
½ cup grated reduced-fat cheddar cheese

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Instructions

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1 Place onion, cucumber, vinegar and ¹⁄³ cup water in a bowl, stirring to combine. Make sure vegetables are covered in vinegar mixture, then set aside to pickle.

2 Cook carrots in a saucepan of boiling water for 12–15 minutes or until tender. Drain well, then halve lengthways.

3 Meanwhile, place honey, both mustards and 1 teaspoon olive oil in a small bowl, mixing well to combine.

4 Heat remaining oil in a frying pan over medium-high heat. Add carrot halves and cook, turning occasionally, for 2–3 minutes or until golden and slightly charred. Add Cajun seasoning and cook, turning carrots, for a further minute or until fragrant and carrots are coated in seasoning.

5 Drain onion and cucumber. Fill rolls with lettuce, carrot, cheese and pickles. Drizzle with honey mustard dressing. Serve with any remaining lettuce and pickles.

HFG tip

If you prefer a milder taste, you can replace the Cajun seasoning with lemon pepper seasoning in step 4.

Nutrition Info (per serve)

Calories 357 cal

Kilojoules 1492 kJ

Protein 13.8 g

Total fat 10.7 g

Saturated fat 2.9 g

Carbohydrates 47.6 g

Sugar 16.6 g

Dietary fibre 9.4 g

Sodium 746 mg

Calcium 250 mg

Iron 2.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.