These spinach rolls are quick and easy to make and perfect for picnics, a light lunch or snack.
Cut the tops off the rolls to make lids and reserve. Scoop out the bread saving the shell of the roll.
Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, squeeze out the excess liquid.
Drain the peppers reserving the oil. Heat 1 tbsp of the oil and fry the courgettes for 2-3 minutes until softened and mix in the peppers and basil, season. Place half the courgette mixture in the base of the rolls, add the mozzarella and then the remaining courgette mixture, press in the spinach then top with the roll lid.
Serve halved with salad.
Make breadcrumbs with the bread from the rolls and freeze for later. Try using a large round loaf instead of rolls, great for picnics.