A perfect, warm & nutrient-dense lunch for these winter days, this sandwich is packed with fibre & flavour. It’s also incredibly easy to make using just a few leftover veggies from your fridge!

Recipe & Photography by Courtney Sutton @selfbycjs

Makes: 1 | Time: 15 minutes

Ingredients:

• 1 Venerdi sweet potato sourdough bun
• ½ zucchini, 1cm thick ribbons
• ½ capsicum, seeds removed
• 1 swiss brown mushroom, sliced
• 1 handful rocket
• 1 heaped tbsp Love Your Guts sauerkraut
• 1 slice Barambah cheese
• 1 tbsp basil pesto
• 1 tbsp Halfa hummus
• 2 tsp extra virgin olive oil
• Salt and pepper
• Balsamic glaze (optional)

Method:

1. In a frying pan over medium heat, add 1 tsp extra virgin olive oil to the pan. Once hot, add zucchini ribbons, capsicum half and mushrooms and cook under golden and tender. You want the pan to be hot enough to get some colour on the vegetables without them over cooking and becoming mushy.
2. While the vegetables are cooking, slice Venerdi bun in half and toast. Once toasted, add pesto and cheese to bottom half and warm until melted (I used the air fryer, but you could place in oven).
3. Layer cooked vegetables and sauerkraut on top of the melted cheese. Top with rocket, your leftover oil, a pinch of salt and pepper and a drizzle of balsamic glaze. Spread the hummus on the top half of your bun and place on top of your sandwich. Enjoy immediately!