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Ingredients
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1 soy and linseed bread roll
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2 tablespoons Wattle Valley Chilli Red with Cashew & Parmesan Chunky Dip
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1/2 Lebanese cucumber, sliced
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30g (1/4 cup) roasted capsicum, sliced
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3 slices rare roast beef
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1/4 shallot, sliced
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Fresh mint leaves
Method
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1Halve 1 soy and linseed bread roll. Spread the base with 2 tablespoons Wattle Valley Chilli Red with Cashew & Parmesan Chunky Dip. Top with 1/2 Lebanese cucumber, sliced; 30g (1/4 cup) roasted capsicum, sliced; 3 slices rare roast beef; 1/4 shallot, sliced; and fresh mint leaves. Top with remaining roll. Cut in half.
Source: taste.com.au
