ingredients

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• ✓1 eggplant, sliced thinly
• ✓1 zucchini, sliced thinly
• ✓1 red capsicum, sliced thinly
• ✓250g pumpkin, sliced thinly
• ✓6 button mushrooms, sliced thinly
• ✓2 focaccias, toasted
• ✓2 tbsp. basil pesto
• ✓2 tbsp cottage cheese
• ✓150g halloumi, sliced thinly
• ✓1 handful of rocket
• ✓Salt & pepper to taste
• ✓2 tbsp. Olive oil

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Onto a lined baking tray, add eggplant, zucchini, capsicum, mushrooms and pumpkin. Coat with olive oil, salt and pepper.

3. 3

   Place into the oven for 20 minutes or until veggies are soft.

4. 4

   Toast focaccias under the grill or keep it fresh!

5. 5

   In a small non-stick pan, add a small splash of olive oil and cook halloumi. Cook for 1-2 minutes on each side, or until golden brown.

6. 6

   On each focaccia, spread 1 tbsp. of pesto and 1 tbsp of cottage cheese.

7. 7

   Begin to layer the cooked veggies onto each of the focaccia, dividing the ingredients equally.

8. 8

   Top with halloumi and rocket.

9. 9

   Wrap and take to work, or eat it right away!