|
SMOKED
SALMON AND ROASTED VEGETABLE LAVASH
2
large red bell peppers
6 baby eggplants
4 medium zucchini
4 lavash
250 g rocket leaves
200 g sliced smoked salmon
1 teaspoon finely grated lemon rind
2 teaspoons lemon juice
Quarter
bell peppers, remove and discard seeds and
membranes. Roast under grill or in very
hot oven, skin-side up, until skin blisters
and blackens. Cover bell peppers pieces
in plastic or paper for 5 minutes; peel
away skin; slice bell pepper thinly.
|
 |
Meanwhile,
slice eggplants and zucchini lengthways. Place
eggplant in zucchini strips, in single layer,
on oiled oven trays. Place under hot grill or
in hot oven until lightly browned both sides.
Roll
each piece of bread into a cone shape; fill with
eggplant, rocket, zucchini, bell peppers and salmon.
Sprinkle with rind; drizzle with juice.
Serves
4.
[Low-Fat
Meals in Minutes, The Australian Women's Weekly
Cookbooks]
|
