Vegan piadina with hummus and grilled vegetables

Ingredients

For 1 serving

• Piadina1
• Hummus60 g
• Eggplant100 g
• Bell peppers100 g
• Arugula20 g
• Extra virgin olive oil1 teaspoon
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, sesame,

In season: June – September

Method

1. Wash the aubergine, trim it and slice it about half a centimetre thick; wash the peppers, remove stalk, seeds and white pith and cut them into wide strips.
2. Heat a griddle pan well over high heat and grill the vegetables dry for 3 minutes per side, until tender and charred with lines; the peppers may need a couple of minutes more.
3. Put the grilled vegetables on a plate and dress them while still warm with the oil, oregano and a pinch of salt, so they soak up the dressing better.
4. Wash and dry the rocket. Warm the piadina in a dry pan over medium heat for 1 minute per side, until soft and lightly golden.
5. Spread the hummus over the whole piadina, scatter over the aubergine, peppers and rocket and roll it up tightly.