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Mediterranean medleys

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Prep time
15 mins

Cooking time
25 mins

Effort
Medium effort

Serves
4

  • 1 pepper, any colour, deseeded and chopped
  • 1 courgette, sliced
  • 1 small red onion, chopped
  • 8 cherry tomatoes, halved
  • 2 tsp olive oil
  • 2 tsp fresh rosemary, chopped (dried is also fine)
  • 8 slices wholemeal bread
  • 3 tbsp reduced-fat hummus
  • 100g skinless and boneless roast chicken breasts, sliced
  • 2 handfuls mixed salad leaves
  • 1 pinch ground black pepper

1

Preheat the oven to 200°C/fan oven 180°C/gas mark 6.

2

Put the vegetables on to a baking sheet and sprinkle with the oil. Add the rosemary and season with black pepper. Roast for 20-25 minutes, until the vegetables are tender.

Roast the vegetables in advance, then cool them. Keep them in a covered dish in the fridge for up to 3 days, ready to use for the sandwiches.

3

To make the sandwiches, spread each slice of bread with hummus, then top 4 slices with the chicken. Share the cooled vegetables between them and add some salad leaves. Top with the remaining slices of bread, cut in half and serve.

For a vegetarian version, have a little reduced-fat grated cheese instead of chicken, or simply use some extra hummus.