- 1 English breakfast muffin, cut in half
- 1 tbsp tomato purée
- 1 tsp red pesto
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2-3 button mushrooms, sliced
- ½ small red onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ small courgette, grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 slice of ham or salami, cut into small pieces
Salami are a family of coarse, dry, boldly seasoned sausages. The intense flavour of salami…
- 25g mozzarella or cheddar cheese, grated
- Little Gem lettuce leaves
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- mustard and cress
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2-3 tbsp vinaigrette dressing
A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…
Preheat the grill to high and toast the muffin halves until golden. Leave the grill on. Mix the tomato purée and pesto and spread over the cut sides of the muffins.
Heat the oil in a frying pan and cook the mushrooms, onion and courgette for 4-5 minutes until softened and golden.
Season, then divide the vegetables between the two muffin halves, scatter over the ham or salami and top with the grated cheese. Place under the grill and cook for 4 minutes or until bubbling.
Cut each muffin half in half again, and serve on two plates with the lettuce and mustard and cress tossed in vinaigrette.