This fresh and herby Salmon & Watercress Pesto Roll is a tasty spring-themed sandwich that has added crunch thanks to the Ready To Bake Multi-Seed Rolls.

Tip: if you don’t have a food processor, a good blender will do, or use a pestle and mortar to grind the pesto by hand. Just add all the ingredients except the oil and mash to a paste then slowly drizzle in the oil.

Serves: 4

Takes: 40 minutes

Ingredients

• 1 pack Paul Hollywood Ready To Bake Multi-Seed Rolls

• 2 tbsp pine nuts

• 80g bag watercress, washed

• 1 small clove garlic, chopped or crushed 

• Large handful basil leaves

• 2 tbsp grated parmesan cheese

• 1 lemon, zested and juiced

• extra virgin olive oil

• 2 salmon fillets

• Pinch black pepper

• Lettuce and red onion salad to serve

Method

1. First make the pesto. Toast the pine nuts in a dry frying pan over a low heat for about 5 minutes, shaking the pan frequently, until just starting to turn golden. Make sure they don’t burn! Tip onto a plate to cool slightly

2. Add the watercress, chopped garlic, basil leaves, parmesan and zest and juice of half the lemon to a small food processor and blitz until a coarse paste. You may need to scrape down the sides half way through. Add a good drizzle of olive oil and blitz again, then add olive oil a little at a time until the right consistency is reached. Taste to check seasoning and adjust if needed. Pour into a bowl and pop in the fridge

3. Preheat the oven to 200°C fan/220°C conventional.

4. Place the salmon fillets on a piece of foil on a baking tray and drizzle over 1 tsp olive oil. Season with a pinch of pepper and grate over the rest of the lemon zest. Cook in the oven for 10 minutes or until just cooked through

5. Place the Multi-Seed Rolls on another tray and cook at the same time, according to the pack instructions

6. Meanwhile make a simple side salad and dress with the rest of the lemon juice and a drizzle of olive oil

7. Split the Multi-Seed Rolls and spread with a generous dollop of pesto. Flake the salmon and divide between the rolls then pop on the lids and serve with extra pesto and the salad alongside. Any extra pesto can be stored in the fridge for a couple of days and used to dress pasta or salads