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    You will need

    4 slices Warburtons Plant Power

    1 small courgette, sliced

    ½ red and ½ yellow pepper, diced

    1 tbs extra virgin olive oil

    Sea salt and black pepper

    1 carrot peeled and grated

    2 tbs thinly sliced red cabbage

    1 tsp sesame oil (or use olive oil)

    1 tsp cider vinegar (or use lemon juice)

    2 tbs houmous (we used sweet chilli houmous)

    Handful lettuce

    2 tsp chilli jam or other relish of your choice

    Make with

    Make it

    | Serves 2

    1)  Preheat the oven to 170°C (fan oven). Place the courgette slices and diced peppers onto a baking tray then drizzle with olive oil and season with a little salt and pepper. Roast in the oven for about 15-20 minutes until starting to turn golden

    2)  Meanwhile make the slaw. Mix the grated carrot and shredded cabbage in a bowl then drizzle over the sesame oil and cider vinegar. Season with a little salt and pepper

    3)  Spread the houmous over two slices of bread then add the warm roasted vegetables. Add some lettuce leaves then a big spoonful of slaw. Spread a little chilli jam onto the other slices of bread then place on top. Cut in half and serve