for 4 pieces

Courgettes

800 g	courgettes, coarsely grated
¾ tsp	salt

Mixture

3	eggs, beaten
120 g	grated Gruyère

Wraps

150 g	cream cheese with pepper
50 g	rocket
50 g	dried tomatoes in oil, drained, cut into strips
200 g	burrata piccola, torn into pieces

How it's done

Courgettes

Place the courgettes in a sieve, season with salt, place on top of a bowl, leave to absorb for approx. 15 mins.

Mixture

Squeeze out the courgettes well, place in a bowl with the eggs and the cheese, mix, spread on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 220 °C. Remove, slide the courgette flatbread and baking paper onto a chopping board, allow to cool slightly.

Wraps

Spread the courgette flatbread with cream cheese, cut in half lengthwise and crosswise. Top with the rocket, tomatoes and burrata, roll up into wraps.

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