4 minute read
Garlic bread toasties
Ingredients
60g Co-op unsalted butter, softened
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3 garlic cloves, crushed
1 tbsp finely chopped parsley
8 slices Co-op farmhouse white loaf
120g Co-op British mature lightercheese
2 small tomatoes, thinly sliced
4 Co-op pickled onions in vinegar,drained and
thinly sliced
2 x 70g packs Co-op wild rocket Place a large, nonstick frying pan over a medium heat
Add the bread in batches and cook for 1 minute on each side, or until light golden
Reduce the heat to medium-low
Layer a slice of toast with a quarter of the cheese, tomato and pickled onions, then season
Top with another slice of toast, transfer to the pan and cook for 2 mins on each side, until the cheese has melted and the bread is golden
Repeat to make three more toasties, transferring to the oven to keep warm while you cook the others
Method
ix the butter, garlic and parsley in a small bowl until smooth
Preheat the oven to 150°C/fan 130°C/gas 2 Slice the toasties diagonally and serve with the salad on the side
Top tip: add whatever you have in the fridge here — pesto, roast veggies or ham would work well, too.
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Peperonata pasta
Thai-style roasted veggie tacos
Ingredients Method
8 mini wheat and white tortilla wraps
2 tbsp Thai green curry paste
1 tbsp Co-op olive oil
1 small aubergine, trimmed and cut into 1. For the taco shells, preheat the oven to 190°C/fan 170°C /gas 5
2. Using a rack over a deep baking tray, hang the wraps through the rack so they form a shell shape
3. Bake for 12-15 mins, until crisp and golden
4. Meanwhile, mix together the curry paste and oil, and use to coat the veg in a large roasting tray
5. Bake for 25 mins, until tender and caramelised
6. Blitz together the remaining ingredients apart from the carrot and peanuts (reserving a little coriander to serve), and season well
7. To serve, stuff the tacos with the carrots, spoon on the roasted veggies, then drizzle with the chutney
8. Garnish with the peanuts and reserved coriander
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