Now that the weather is getting hot, I really fancied something ‘meaty’, with a BBQ taste without the hassle of starting up the BBQ. I have to admit this is the most delicious hot sandwich I’ve ever tasted and it was so quick! I enjoyed it with a carrot and ginger juice for a fiery refresher in the heat. It’s also great because you can alternate the vegetables to whatever you fancy, or to match what you’ve currently got in the fridge. Other great veggies for this sandwich include squash, aubergine, beef tomatoes, maybe peppers (but I don’t like them so I wouldn’t know) and steamed kale.
Prepare all of the ingredients, then put a grill pan on a high heat and allow it to warm through and get nice and hot, adding in a little oil. Place the mushroom in the pan and press down with a spatula. Leave for 1 minute, then turn over and add the courgette slices and whole tomatoes to the pan. Once the courgettes start to brown and become slightly translucent, slice the bagel in half and place in the grill pan. Flip the mushroom over, then spoon the tahini on to the mushroom to melt into it, and don’t flip i again. Once the bagel has toasted, assemble your burger, and top up with a handful of salad (I used rocket).