Roast Veggies & Halloumi Roll
Prep Time 0 MINS
2 pieces Turkish Roll
4 slices halloumi cheese
4 slices red peppers roasted
4 slices sweet potato roasted
4 slices eggplant roasted
2 tbs pesto sauce
1/2 cup washed rocket
30ml olive oil
Take your Turkish rolls and slice them through the centre to create a top and base.
Place the 4 pieces in a grill tray (fluffy side up) and drizzle with olive oil. Grill for 3 minutes or until you get a light golden crisp.
Cover the base and top of the rolls with the pesto using 1/2 Tbs on each base.
Layer the ingredients on the base of the roll starting with the rocket, roast veggies and lastly add the halloumi cheese.
Close the roll with the lid of the roll and slice in half.