Mushroom Ragu Jaffles with Rocket, Pear & Red Pepper Salad Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Super quick
Kid-friendly
Comfort food
Entertaining
Breakfast & brunch
Snacks
If you somehow manage to find yourself with leftover ragu from this delicious lasagne, there are a multitude of options for re-use. These simple jaffles are top of the list.
You will need
Serves 2
- 200g leftover ragu
- 4 pickled onions
- 2 big pickles
- 4 white bread slices (gluten-free if required)
- 20g margarine, room temperature
For the salad
- 2 handfuls of rocket
- 1 roasted red pepper skin removed, sliced
- 1 pear, sliced
- 10ml red wine vinegar
- 30ml extra virgin olive oil
Recipe: Simon Toohey
Directions
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Step 1
Spread margarine over both sides of the white bread and place the ragu in the centre. Fill it so a little spills out the side when you press it down. Thinly slice the onion and layer on top. Place the other slice of bread on top and pop it in the jaffle machine! Press the jaffle machine together and cook until it’s all crisp.
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Step 2
In the meantime chop up the red pepper and thinly slice the pear; mix it together with the rocket in a bowl. Combine the oil and vinegar, pour over the salad and toss to combine.
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Step 3
Cut the jaffle into the classic triangle and pop it on a plate. Surround it with the salad and finally add a pickle. Enjoy!
Variation
No jaffle machine or panini press? You can easily do this in a pan on medium-low heat, lightly oiled to get it nice and crisp — just move it around consistently so it doesn’t burn!
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Recipe: Simon Toohey
