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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Tonique CuisineTM won first place at the Global Culinary Travel Awards 2022

The jury at the World Food Travel Association awarded first place to Spa Eastman’s restaurant in the Best Emphasis on Wellness & Health in Culinary Travel category. This award strengthens Spa Eastman’s position as a leader in wellness travel in Canada.