This “special of the day” has become one of the team’s absolute favourite dishes. Stuffed with walnut cheese and mushrooms and served on a light sauce of grilled tomatoes, these courgette wraps will be sure to tempt your taste buds too!

Recipe

Quantity : serves 2

Ingredients

• 1 courgette (zucchini) thinly sliced, lengthwise (using a mandoline is best)
• 1 cup of sliced mushrooms (any type – your choice)
• 2 cups spinach
• 1/2 cup walnut cheese – your choice (here is our favourite recipe)
• 1 tablespoon of lemon zest
• A few pink peppercorns
• 1 tablespoon of your favourite herbs (basil, thyme, oregano etc.)
• 3 cups of cherry tomatoes, cut in half
• 2 cloves crushed garlic
• Olive oil

Preparing the tomato sauce

• Preheat the oven to 175°C or 350°F
• Lay out the cherry tomatoes and garlic on a baking sheet with a drizzle of olive oil. Cook until the tomatoes are roasted;
• Put the roast tomatoes into a blender and add another drizzle of olive oil. (This turns the mixture into a light sauce.)
• Add salt and pepper to taste
• Lay the mixture to one side

Preparing the courgette wraps

• Cook the sliced courgettes on a baking sheet with a drizzle of olive oil, until they are slightly soft.
• Roast the mushrooms on a baking sheet (or in an oven-proof pan) until they are seared.
• Gently sauté the spinach, let it cool down and then strain out the liquid.
• Blend together the roast mushrooms, sautéed spinach, walnut cheese, zest, pink peppercorns and the herbs.
• Add salt and pepper to taste
• Spread the mixture onto the sliced courgettes and roll them up.

Preparing the dishes

• Place the courgette wraps onto the bed of tomato sauce
• Garnish with fresh arugula (rocket)

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