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13
recipes
Goat’s cheese and roasted
courgette
Serves 2
1 large foccacia
90g softened goat’s cheese
½ tablespoon roughly chopped parsley
½ tablespoon roughly chopped fresh basil
1 clove garlic, thinly sliced
1 tablespoon drained capers
1 tablespoon lemon juice
½ tablespoon sweet Thai chilli sauce
60g marinated roasted courgette
1. Preheat your sandwich press until the
green ready-to-cook indicator light
goes out.
2. Cut the focaccia in half to form a
sandwich. Spread with the combined
goat’s cheese, parsley, basil, garlic,
capers, lemon juice and chilli sauce.
Fill with courgettes.
3. Cook focaccias until golden, crisp
and heated through (approximately 8
minutes).
Chargrilled chicken and salsa
verde
Serves 2
1 char-grilled chicken breast llet, sliced
1 clove garlic, thinly sliced
2 tablespoons chopped parsley
1 tablespoon nely chopped sage
1 tablespoon stuffed pimento green olives,
roughly chopped
1 tablespoon drained capers
1 tablespoon extra virgin olive oil
½ teaspoon freshly grated lime zest
½ tablespoon lemon juice
4 large slices Ciabatta bread
4 large slices Swiss cheese
1. Preheat your sandwich press until the
green ready-to-cook indicator light
goes out.
2. Combine the chicken, garlic, parsley,
sage, olives, capers, oil, zest and
juice. Fill the bread with the chicken
mixture and sliced cheese to make
two sandwiches.
3. Cook until golden, crisp and heated
through (approximately 8-10 minutes).
Serving Suggestions: Serve on fresh green
salad leaves.
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