So…after spending Saturday by the beach I realize spring is literally around the corner and that means that summer is practically here, which means quick, delicious food you can enjoy on your balcony or terrace. This is just the kind of lazy, simple kind of food that I love making with delicious flavours for a lazy weekend. Especially if it means food coma and slouching in the sun.
However when I mean food, I don’t mean lazy, lazy food of course! I need to explain if you are a fan of refined flavours such as real pesto made by a real Italian or real buffalo mozzarella with slow, oven-roasted tomatoes then you are absolutely going to fall in love. The combination of these softened, smooth, crispy textures is but a doorway into food heaven.
I could have gone down the entirely home-made route by making my own pesto but when there is an amazing Italian deli around the corner why not just pick some up, besides it could only taste wonderfully herby. Yes, you can tut, but I did spend the morning slowly roasting my vine-ripened tomatoes in the oven while I sat back and had a cup of tea and relaxed (Perfect Sunday I know!). The recipe is indulgent, easy and flavoursome just the way I like my lazy, lunch sandwich!
120 grams vine-ripened tomatoes, thinly sliced
120 grams courgette, thinly sliced
120 grams aubergine, thinly sliced
50 grams mozzarella, torn into strips
4 slices of white bread
2-3 tablespoons pesto
15 grams pine nuts
50 grams argula (rocket) leaves, washed
Extra virgin olive oil for shallow frying and dressing
1 1/2 teaspoon dried dill
Fresh ground sea salt and black pepper for seasoning
Preheat the oven to 80°C. Prepare a sheet of greaseproof paper on a baking tray and place the tomatoes on the paper. Drizzle with olive oil, season with salt and pepper and sprinkle with dill. Oven dry the tomatoes for about 2 hours.
Once the tomatoes are roasted, increase the temperature to 160°C. Again place another sheet of greaseproof paper on a baking tray and place the sliced aubergine and courgettes on the paper. Drizzle with olive oil and season generously with salt and pepper and roast for 30 minutes until golden.
Meanwhile cut the mozzarella into thin slices or tear into thin strips, drizzle with olive oil and set aside.
Toast the bread with olive oil and remove the argula leaves from the fridge so they are at room temperature.
Once the aubergine and courgette are ready, assemble the sandwiches. Put a slice of toast on a cutting board, cover with argula leaves, then mozzarella and tomato slices. Next, drizzle with pesto and place the aubergine and courgette on top, scatter with a few pine nuts and top with another slice of toast. Cut into halves and enjoy with a glass of wine.