3 Thin slices of heavy wholegrain bread, toasted
1 Medium tomato, thinly sliced
12-15 Fresh celery, leaves, coarsely chopped
2-3 leaves Fresh iceberg lettuce, torn into bite-sized pieces
1 Small onion, thinly sliced

Spread
35 g Raw sunflower seeds, presoaked at least 3 hours
or overnight in cool water and drained
2 tablespoons Dark Chinese sesame paste blended
with 3 teaspoons water
3 teaspoon Water
1 tablespoon Sesame oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 teaspoon Soy sauce
1 teaspoon Ground black pepper

To prepare the spread, place all the ingredients in a blender, and blend to a smooth paste. Taste and adjust salt if necessary. To assemble the sandwich, slice and toast the bread. Place a slice of toast on a plate and cover with one quarter o the spread. Arrange half the tomato, chopped celery leaves, lettuce and onions on top of the spread. Top with a second slice of toast spread-side down, then cover the top of that slice with spread and arrange remaining vegetables on it. Complete the sandwich with the third slice of toast placed spread-side down.Cut in half with sharp knife, or serve whole

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