Sundried Tomato Pesto Veggie Sub

Serves 4


For the sundried tomato pesto

40g Pine Nuts
1 x 280g Jar Sundried Tomatoes in oil
1 Garlic Clove
1 Lemon juiced

For the rest

4 Wholegrain Ciabatta
20 GoodLife Vegetable Protein Balls with Spinach and Kale
4 Handfuls Rocket
1 Sliced Red Onion


Pre heat oven to 180 degrees celsius. Place GoodLife Vegetable Protein Balls onto a non-stick baking tray at the centre of the oven for 12-13 minutes. Turn once halfway through cooking time.

Place ciabatta bread in the oven to warm up, until it starts to crisp up.

For the pesto: Place all ingredients in food processor and blend until smooth.

Slice open ciabattas, place 5 cooked protein balls into each ciabatta. Top with sundried tomato pesto. Add in a handful of rocket and sliced onion and serve.

Created by nutritionist Lily Soutter for GoodLife. For more information you can visit her website here: