Red pepper, mozzarella & spinach melts
Make these finger-lickingly good melts just as they are, or try one of the clever variations
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian
- 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.
- 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.
- 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.
Making it meaty
Top with chopped ham or cooke chorizo instead of the spinach mix.
Per serving
471 kcalories, protein 14g, carbohydrate 39g, fat 30 g, saturated fat 13g, fibre 3g, salt 1.94 g
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/1205/
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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
Preparation 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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17 March 2008
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31 May 2012
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