Serves 2
Preparation time: 15 minutes, plus chilling
2 wholegrain crusty seeded rolls extra virgin olive oil, for brushing
3 tbsp tomato pesto
1 handful of rocket/arugula leaves
4 slices of roasted pepper from a jar, drained
125g/4½oz mozzarella cheese, drained, patted dry and sliced
Using a bread knife, carefully slice the top off each roll to make 2 lids. Pull out the soft bread inside, leaving a 1cm/½in bread shell. Lightly brush the inside of each roll with oil.
Put the soft bread in a mini food processor and pulse until you have breadcrumbs. Mix half of the crumbs with the pesto (the remaining crumbs can be saved for use in another recipe).
Place a layer of rocket/arugula in the bottom of each roll and top with a layer of the pesto crumbs and red pepper. Top with a layer of mozzarella and then the remaining crumbs and rocket/arugula.
Place the roll lids on top and wrap each roll tightly in cling film/plastic wrap. Press down lightly and leave in the refrigerator for at least 30 minutes, or longer if making the night before.
SPEEDY FILLING IDEAS
Mix together 2 teaspoons tahini with 1 finely chopped date and place in a pitta bread with falafel, rocket/arugula leaves and Alfalfa Sprouts (see page 112).
Grate 30g/1oz smoked tofu/beancurd and combine with 1 small grated carrot and 1 chopped spring onion/scallion. Spread houmous over a soft tortilla, top with the tofu/beancurd mixture and salad leaves and roll up.
Mix together 30g/1oz grated hard cheese, ½ grated apple and 1 teaspoon tomato or onion chutney.
Mash together 1 tablespoon nut butter of choice, 1 teaspoon tahini and 1 small banana.
Mix together 2 tablespoons cream cheese, 1 teaspoon ground linseeds/ flaxseeds and 2 chopped sunblush tomatoes. Instead of the tomatoes, add chopped fig or grated cucumber and mint.
Put 60g/2¼oz/scant ⅔ cup drained sundried tomatoes in oil in a mini food processor with 1 tablespoon of oil from the jar, 1 tablespoon tahini and the juice of 1 lime and blitz to a smooth paste. Serve with crumbled feta.
Mash ½ avocado with 1 tablespoon lime juice and a few chopped basil leaves. Serve in a wholegrain pitta with slices of grilled/broiled halloumi or grated hard-boiled egg.
