Ingredients

Method

• 1 x 25 g Tenderstem broccoli, packet
• 1/2 butternut, cut into thin disks
• 1 red onion, sliced
• Sea salt and freshly ground black pepper to taste
• 1 T olive oil
• 6 T mascarpone
• 6 T blue cheese
• 1 x 40 g packet of rocket
• 6 soft flour wraps
• Pesto, for serving

Method

Ingredients

Rub the broccoli, butternut and onion with salt, pepper and olive oil, then grill lightly on all sides over smouldering coals for 8 minutes. Set aside to cool.

Cover one side of each wrap with a thin layer of mascarpone.

Lay the grilled vegetables, along with the crumbled blue cheese and rocket, in the centre of each wrap – be fairly generous – then roll up tightly.

Return to the grill and lightly brown.

Slice at an angle and serve with pesto.