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10 to 15 minutes

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20 - 25 minutes

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20 minutes

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15 minutes

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10 minutes

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25 minutes

Vegetarian barbecue wraps

2 minutes

Vegetarian barbecue wraps

By David Grier

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 minutes

Ingredients

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

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.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Creamy oats with caramelised banana

Spicy chorizo and chickpea salad

Melanzane Parmigiana

Baked sweet potatoes with atchar yoghurt

Creamy cannellini-bean toasts

Sweetcorn soup

Polenta fingers and chilli chicken livers

Pomegranate molasses-laced chickpea salad

Shredded green papaya and date salad

Fenugreek and eggs

Quick pea soup with wasabi peas and bacon toasts

Vegetarian barbecue wraps

Vegetarian barbecue wraps

Ingredients

Method