Grilled, folded tortillas
Ingredients
for 4 person
| 1 | red chilli pepper, deseeded, cut into thin rings |
| 2 tbsp | apple vinegar |
| ¼ tsp | salt |
| 1 tbsp | olive oil |
| 1 | onion, cut into strips |
| 1 | garlic clove, sliced |
| 500 g | baby spinach |
| 1 tbsp | Dukkah (spice mix) |
| ½ tsp | salt |
| 250 g | halloumi, in slices |
| 1 | courgette, halved and sliced |
| 4 | whole-grain tortillas |
| 120 g | Camembert, thinly sliced |
How it's done
Pickled chilli pepper
Mix the chilli pepper and vinegar, season with salt, cover and leave to infuse.
Spinach
Heat the oil in a frying pan. Sauté the onion and garlic for approx. 5 mins. Add the spinach in batches, allow to wilt, season. Simmer the spinach until the water has evaporated.
Charcoal/gas/electric grill
With the lid down, grill the halloumi and courgette over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side.
To fill
Make a cut from the centre to the outside of each tortilla. Top the tortillas with ¼ each of the spinach, camembert, courgette and halloumi. Fold the tortillas.
Charcoal/gas/electric grill
Grill the tortillas for approx. 2 mins. on each side. Remove, serve with the pickled chilli pepper.
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