Leftover Christmas Roasted Veggie Vegan Focaccia with Pesto and Chilli Jam
Minimise your waste this Christmas and use your leftover roasted veggies in this hot and spicy roasted vegan focaccia sandwich.
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Total Time: 25 minutes
Servings: 4
Total Time: 25 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 150 150 g leftover roast veggies
- 0.5 0.5 Tbsp vegan basil pesto
- 0.25 0.25 tsp chilli flakes
- 62.5 62.5 g chilli jam
- 1 1 Deli Kitchen Sliced Focaccia
- Olive oil
Method
- Mix together 600g of leftover roast veggies and 2 tablespoons of pesto in a bowl.
- Add the veggies to a frying pan with a splash of oil over a medium heat. Season with your chilli flakes and fry for 5-6 minutes until hot.
- Lay your Deli Kitchen Sliced Focaccia out on a board. Remove the top half and drizzle some olive oil on the bottom half. Evenly spread 2 teaspoons of chilli jam then load up the focaccia with your pesto roast veggies. Drizzle some olive oil onto the underside of the top half of the focaccia and place it on top of the veggies, squidging it down. Repeat with your other 3 focaccias.
- Heat a frying pan on a medium heat with a splash of olive oil. Add your Deli Kitchen Sliced Foccacia and toast for 3 minutes on each side, until crisp and golden.
- Place the focaccias on a board. Chop in half, and tuck in.
Deli Kitchen recipes made by MOB Kitchen. Visit www.mydelikitchen.co.uk for more recipe inspiration
Deli Kitchen Sliced Vegan Focaccia is available from Sainsbury’s and Waitrose for £1.50. Head in-store or online to view the full range and be inspired with flavours from around the world.
