Mediterranean Open Sanga

This vegan sandwich was inspired from some gifted delicious gluten and dairy free bread I was given. I don't eat a lot of bread these days but on a cold day who can resist a warm lunch with some classic Mediterranean flavours 'with a twist'. A perfect mix of roasted and raw veggies topped with a cashew pesto sauce I announce this an absolute winner! Buon Appetito

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INGREDIENTS

Toppings

1 Red capsicum, cut into thin strips

2 Field mushrooms, stalk removed

½ Avocado, smashed

6 Roma cherry tomatoes, halved

1 tbsp Balsamic vinegar

½ tbsp Olive oil

Cashew Pesto

¼ cup Cashews

¼ cup filtered Water

½ Lemon, squeezed

½ tsp Nutritional yeast

½ tsp Garlic powder

15 Basil leaves

1 tbsp extra virgin olive oil

1 slice gluten free bread

Himalayan salt

Cracked pepper

METHOD

1.Place all pesto ingredients into a small blender & set aside to soak for a minimum of 15 minutes.

2.Preheat oven 200°C

3.Place capsicum & mushrooms onto a lined baking tray & drizzle with olive oil and balsamic vinegar. Sprinkle with salt & pepper. Roast for 25 minutes

4.Meanwhile, prepare tomatoes and avocado

5.Blend cashew pesto until smooth

6.Toast bread

7.Assemble: placing avocado on toast, mushrooms, capsicum, tomatoes, drizzle with pesto & season to taste.