Recipe
1 Vegie Delights Vegie Roast
2 teaspoons extra virgin olive oil
1 tablespoon finely chopped parsley
1 cup rocket leaves
1 small loaf sourdough bread, sliced
4 (500g) truss tomatoes, sliced
1cm thick
1/4 rockmelon (400g) cut into wedges
1/2 cup (125g) roasted capsicum pieces
200g mixed cherry tomatoes, halved
1/2 cup (130g) mixed olives
2 fresh figs, quartered
1/3 cup chimichurri sauce*
Fresh herbs for garnish
Sea salt and black pepper
*If you can’t find chimichurri or have time to make it, simply use a good quality vegan pesto.