Mediterranean medleys recipe
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 200C/fan oven 180C/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 to 25 minutes, until the vegetables are tender.
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.
