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Pastrami, roasted capsicum, eggplant and baby spinach on rye

Name: Pastrami, roasted capsicum, eggplant and baby spinach on rye
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 4 slice(s) Dark rye bread (4x40g); 65 g 97% fat-free cottage cheese; 30 g Baby spinach leaves; 75 g Beef pastrami sliced; 100 g Chargrilled eggplant not in oil; 75 g Red capsicum (char-grilled), not in oil; 2 tsp Olive oil

SmartPoints® value per serving

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

Difficulty

Moderate

This isn’t just a sandwich… it’s a concoction of flavours perfect for an enjoyable lunch!

Ingredients

Dark rye bread

4 slice(s), (4x40g)

97% fat-free cottage cheese

65 g

Baby spinach leaves

30 g

Beef pastrami

75 g, sliced

Chargrilled eggplant

100 g, not in oil

Red capsicum

75 g, (char-grilled), not in oil

Olive oil

2 tsp

Instructions

Toast bread, then spread each slice with 1 tablespoon cottage cheese. Top with spinach, pastrami, eggplant and capsicum. Drizzle with oil and serve.

Notes

TIP: Transport these ingredients in a compartmentalised container and assemble just before serving. This is equally tasty if bread is not toasted.

Pastrami, roasted capsicum, eggplant and baby spinach on rye

Ingredients

Instructions

Notes

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