COLD

Hummus with Grilled Veggies and Rocket

I grew up in Melbourne where there’s a huge Lebanese population and, of course, Lebanese food. I’ve always loved hummus and I used it when I had to make a sandwich for the shop. It’s totally vegan and really tasty. The classic Middle Eastern version is puréed and creamy, but I decided to give it a rougher texture with a bit of bite by adding fresh coriander. It’s much better if you steer clear of tinned chickpeas as the brine makes them soggy. In the shop we make this sandwich with courgettes, oven-roasted tomatoes and aubergines, but it’s amazing with just the Small World ‘Not-Fried’ Aubergine (see recipe)antipasto.

Ingredients

300 g (10 ½ oz) Coriander Hummus (see recipe)

½ lemon

salt and black pepper

200 g (7 oz) mixed grilled and marinated vegetables (see recipe)

a handful rocket (arugula) leaves

Method

Cut the bread in half and spread 2 tablespoons of the hummus on each piece. Give it all a nice squeeze of lemon and add some salt and pepper. Arrange the grilled and marinated vegetables in alternate layers over the hummus on one side of bread, the rocket on top. Cover with the other side of the bread to make the sandwich.