2. Halve cherry tomatoes and thinly slice red onion, toss with 1/2 tbsp olive oil and 1/2 tbsp balsamic vinegar. Push artichokes and mushrooms to one side of the tray and add tomato mixture for the last 15 minutes of cooking.
3. Blend 60g walnuts (reserve 20g), basil leaves, 1/2 tsp chilli flakes and 1 tbsp white wine vinegar with 100ml olive oil to a smooth consistency using a stick mixer or small food processor. Season to taste with salt and pepper.
4. Char grill or toast 8 slices of bread, rub one side with a halved garlic clove (optional).
5. Spread toast with walnut pesto, top with roasted vegetables and rinsed lettuce leaves. Finish with remaining crushed walnuts and drizzle with a little olive oil and balsamic vinegar if you desire.
cherry tomatoes 1 punnet
red onion 1
balsamic vinegar 1/2 tbsp
white wine vinegar 1tbsp
basil 1 packet
chilli flakes1/2 tsp
bread loaf 1
garlic 1 clove
mesclun leaves 60g
From your pantry: Oil, salt & pepper.