INGREDIENTS

INSTRUCTIONS

FRESH PESTO
Place a griddle pan on a high heat and leave to get hot.
Meanwhile thinly slice the courgettes and aubergines into long strips,
season and drizzle with olive oil.
Cut the peppers in half and remove the seeds and stalk and place on
an oven tray, drizzle with olive oil and cook in a high heated oven
for 10 minutes to colour the skin. Remove from the oven and place in
a bowl and cover with clingfilm and leave to cool. Once cold remove
the skin and leave to one side.
Place the slices of courgettes and aubergines on the griddle pan and
cook both sides and remove.
Cut a hole in the top of the loaf and carefully hollow out the middle
leaving an emtpy shell and the lid. Then place a layer of each
vegetable in the bottom with seasoning on each layer and about every
3 or 4 layes or so, a layer of the cooked tinned salmon, pesto and
the sliced red onion.
Try to keep all the colours seperate so you can create lots of
different layers and colour. Once it is full to the top, replace the
lid and wrap in cling film and place in the fridge.
For the salad, remove the leaves from the chicory and cut into 3
pieces and place in a bowl with the rocket. Season well and add some
olive oil and the lemon zest and juice to the salad and mix slightly.
Place in a bowl and top with the fresh parmesan cheese that has been
shaved with a potato peeler. Remove the sandwich from the fridge and
cut into wedges and serve on a plate with the salad on the side.
Converted by MC_Buster.
Per serving: 399 Calories (kcal); 7g Total Fat; (12% calories from
fat); 19g Protein; 90g Carbohydrate; 7mg Cholesterol; 403mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 8 Vegetable; 1/2
Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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