Roast vegetable and chicken sandwich
Preparation time: 15 minutes
Cooking time: 25 minutes
1 red or yellow pepper, deseeded and chopped
1 courgette, sliced
1 red onion, chopped
8 cherry tomatoes, halved
2 tsp olive or vegetable oil
2 tsp chopped fresh rosemary (or 1 tsp dried)
8 slices wholemeal bread
3 tbsp reduced fat hummus
100g cooked chicken (without skin), sliced
mixed salad leaves
freshly ground black pepper
1. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2. Put the vegetables onto 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. Cool.
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.