Ingredients
- 1 packet wholemeal wraps
- 2 Carrots
- 1 large zucchini
- 1 cup of rocket leaves
- 2 tablespoons of Cobram Estate Garlic Infused Extra Virgin Olive Oil
- 1 table spoon of fresh parsley
- 3 tablespoons of whole egg mayonnaise
- 1 teaspoon balsamic vinegar 100 grams Danish Feta
Method
1. Cut vegetables into thick sized sticks
2. Spread vegetables onto a baking tray lined with baking paper drizzle vegetables with Cobram Estate Garlic Infused Extra Virgin Olive Oil & season with salt & pepper
3. Place under a hot grill for 15-20 minutes until soft and charred on the edges
4. prepare your wrap bread by spreading your mayonnaise, add a layer of rocket leaves onto each piece then add your grilled vegetables
5. Dress your vegetables with a dash of balsamic vinegar for some acidity, garnish with Crumbled Feta, Parsley leaves & wrap.
6. Cut each wrap into halves to serve and tie with some string for presentation
With thanks to our friend Angela Sterchele at Fussyfoods
