B00CU1W244_EBOK

1 SERVE =
1 unit protein
1 unit bread
1 unit dairy
1 unit vegetables
½ unit fats
Roast beef on sourdough with
chargrilled vegetables
SERVES 4 PREP 10 mins COOK 15 mins
The addition of ricotta and romesco sauce
elevates the humble roast beef sandwich to
new heights.
1 small eggplant (aubergine),
sliced into thin rounds
2 zucchinis (courgettes), sliced
lengthways into thin strips
cooking oil spray
4 slices wholemeal sourdough bread
½ cup (120 g) reduced-fat ricotta
4 tablespoons Romesco Sauce (see page 196)
400 g leftover roast beef, thinly sliced
2 cups (80 g) watercress or rocket leaves
juice of ½ lemon
1
2
Heat a barbecue or chargrill pan to high. Spray
the vegetables with cooking oil and, working in
batches, cook for 2–3 minutes on each side until
tender. Add the bread and cook for 1–2 minutes
on each side until toasted.
Place the ricotta and romesco sauce in a bowl,
season to taste and combine until smooth. Spread
the mixture over the bread. Layer the eggplant,
zucchini and beef on the bread, then top with the
watercress or rocket. Squeeze over the lemon