Recipe inspired by KayCee Rossouw - Algoa FM
Don’t sweat it out in the kitchen - this no-mess, no-fuss sarmie is #JustDelicious and perfect for lunch!
Prep Time: 10 min
Cook Time: 20 min
Serves: 4
| Ingredients: |
|
| For the Sarmie |
|
| 1 pack | Lemon Zesty rashers |
| 2 slices | low GI bread (or seed bread) |
| 80 ml | cream cheese |
| 15 ml | basil pesto |
| 60 ml | mozzarella cheese, grated |
| 60 ml | cheddar cheese, grated |
| 5 ml | fresh garlic |
|
| salt & pepper |
| handful | baby spinach |
| Healthy baby marrow chips |
|
| 4-5 | baby marrows |
| Hand whipped mayo (you can use store bought) |
|
| 4 | egg yolks |
| 125 ml | olive oil |
| 125 ml | seed or sunflower oil |
| 5 ml | lemon juice; |
| 5 ml | vinegar |
|
| salt & pepper |
Method:
-
Preheat the oven to 190֯ºC.
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Place the rashers on a baking sheet and bake for 10-15 minutes.
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Mix the cream cheese with pesto and spread a generous amount on each slice of bread.
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On a baking tray, spread the grated cheese, crushed garlic and salt and pepper and bake in the oven until melted and golden. Remove the melted cheese from the oven and set aside to cool down. Slice the cheese into sarmie size slices.
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Start by layering the sarmie with baby spinach, mozzarella slices and lemon zesty rashers.
Baby marrow chips:
-
In a large frying pan, fry the baby marrows in olive oil and toss with lemon juice, salt and pepper. Serve with your favourite mayo or home-made Aioli.
Hand whipped mayo (aioli):
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In a large bowl, add the eggs yolks and whisk till frothy.
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In a measuring jug, mix the olive oil, seed/sunflower oil, lemon juice, vinegar and salt & pepper.
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Gradually add spoon after spoon of the oil mixture to the egg yolks, whisking util properly combined after every addition.
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Continue until all the oil is combined with the yolks and a creamy mayo is produced.
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Add salt and pepper to taste.
