Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 6.57 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/2 cup basil leaves
- 310grams roasted capsicum strips, drained
- 1 large brown onion, thinly sliced
- 2 vine-ripened tomatoes, thinly sliced
- 900grams purple sweet potato, cut into wedges
- 4 crusty long rolls, split
- 8 portobello mushrooms, halved or thickly sliced
- 1tablespoons lemon juice
- 40grams baby rocket leaves
- 70grams feta, crumbled
- 1/3 cup olive oil
- 1/4 cup walnuts
Method
Step 1 of 5
Preheat oven to 200°C. Line a baking tray with baking paper.
Step 2 of 5
Place potato wedges on tray and drizzle with 1 tbs oil, tossing to coat. Season. Bake for 40 minutes or until golden and tender.
Step 3 of 5
Meanwhile, process capsicum, walnuts, basil, lemon juice and 1 tbs oil until combined. Transfer to a bowl. Stir in feta and season with pepper.
Step 4 of 5
Heat half the remaining oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes or until golden. Transfer to a bowl, cover and keep warm. Heat remaining oil in pan. Add mushrooms and cook for 6 minutes, turning, or until golden.
Step 5 of 5
Spread roll bases with some pesto. Top with rocket, tomato, mushroom, onion and more pesto. Serve rolls with potato wedges.
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