Now try Diarmuid’s delicious mozarella, tomato and spinach sandwich

This sandwich looks like it just arrived fresh from Italy but all of the key ingredients are produced right here in Ireland.

The pesto is really quick to make. Be careful when foraging for seaweed. Make sure the water quality is ok, that you’re not somewhere you’ll get cut off by the tide and don’t cut lower than halfway to the root.

If you can’t get on board with seaweed, this recipe also works well with parsley. This recipe makes 4 hearty sandwiches 2 large, ripe tomatoes, mine came from Skerries in Dublin

2 x 125g balls of Buffalo Mozzarella, mine came from Macroom in Cork

1 large loaf of focaccia

First make the pesto. Toast all of the seeds on a dry frying pan or in the oven for about 5 minutes on a high heat, shaking from time to time, until they start to pop.

Remove from the pan to cool.

In a food processor add the oil, the lemon juice, the toasted seeds, the crushed garlic and a pinch of salt. Blend to a smooth consistency or leave some slightly rough seeds if you prefer.

If using fresh seaweed make sure it’s properly rinsed in clean water and squeeze out any excess liquid. I used sea lettuce. Roughly chop the seaweed and add it to the food processor. Blend to the desire consistency. If it’s a little dry you can loosen it with a little more oil.Now assemble the sandwich. S

lice the entire focaccia across the equator like you would a burger bun. Spread a generous layer of pesto on the bottom slice, then cover with slices of mozzarella, slices of tomato and finally some spinach leaves.