Red pepper, mozzarella & spinach melts

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Tony Tobin

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Recipe by Tony Tobin

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1. Heat a frying pan on medium; add the butter and a little of the oil. Once it stops sizzling, add the soda farl slices and cook for 1 min on each side until lightly golden - you'll have to do this in batches. Set aside.
2. Add 1 tbsp oil to the pan. Stir in the garlic and cook for 30 secs, then add the spinach and cook for 1-2 mins until hot, stirring often. Season to taste.
3. Heat the grill to medium. Spoon the spinach mixture onto each toasted farl, then pile the peppers and mozzarella on top. Season and lightly drizzle with olive oil. Pop under the grill and cook for 1-2 mins, until the cheese is bubbling. Serve immediately.

Making it different

Swap peppers for a mixture of SunBlush and chopped cherry tomatoes.

Per serving

471 kcalories, protein 14g, carbohydrate 39g, fat 30 g, saturated fat 13g, fibre 3g, salt 1.94 g

'The end product was colourful with a great mix of textures - very moreish indeed.'

Latest comments and suggestions

• annemiek

  17 March 2008

  annemiek rated and commented on this recipe

  

  Very easy and delicious. I made this as part of a tapas-menu. Eventhough it's not typically spanish it goes really well with the traditional dishes.

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Ingredients

• 50g butter
• 2 tbsp olive oil
• 2 soda farls , split lengthways, then cut in half to make 4 slices
• 2 garlic cloves , crushed
• 140g frozen spinach cubes, defrosted at room temperature
• 2 roasted red peppers , drained and chopped
• 150g ball mozzarella , drained and chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

Ingredients

• 50g butter
• 2 tbsp olive oil
• 2 soda farls , split lengthways, then cut in half to make 4 slices
• 2 garlic cloves , crushed
• 140g frozen spinach cubes, defrosted at room temperature
• 2 roasted red peppers , drained and chopped
• 150g ball mozzarella , drained and chopped

Per serving

471 kcalories, protein 14g, carbohydrate 39g, fat 30 g, saturated fat 13g, fibre 3g, salt 1.94 g

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