Preparation: 20 minutes Cooking: 10 minutes Makes 1 sandwich Ingredients 75g French goat’s cheese from a mini-log 1 ciabatta roll 1 handful rocket 1 courgette 1 tbsp olive oil Salt and pepper 1 lemon For the pesto 50g walnuts 1 small bunch basil leaves only 1 small bunch flat leaf parsley 50g grated parmesan 75ml extra virgin olive oil Juice and zest 1 lemon 2 cloves garlic, peeled and chopped Salt and pepper
Method Start your sandwich by first making the pesto. This can be done up to a week in advance. Take the parsley and basil leaves and place in a food processor along with the chopped garlic, walnuts, parmesan, olive oil and lemon zest. Blitz to a chunky paste, before adding the lemon juice, salt and pepper. Make sure you taste it for seasoning. You may need a squeeze more lemon. Heat up a griddle pan to the highest setting. Slice the courgette very thinly. I prefer to do this using a swivel-head peeler so you get very thin ribbons but a knife will do the job. Coat them in olive oil, season with salt and pepper and lay them on the hot griddle pan. Leave them to cook until bar lines start to appear, turn them over, add a squeeze of lemon juice and leave to cook on the other side for about the same length of time. While the courgettes are cooking, cut the ciabatta in half, drizzle with olive oil and sprinkle with a little sea salt. Lay the bread cut side down onto the griddle pan and allow to char for a few minutes. Spread both sides of the warmed bread with the walnut pesto. Once the courgettes are cooked, lay them on to the pesto-covered ciabatta and crumble over plenty of goat’s cheese, drizzle with yet more olive oil and place under a hot grill until the cheese starts to melt and bubble. Once cooked, lay on plenty of rocket, place the two halves of the sandwich together and eat straight away. Recipe created by Sophie Wright