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Squash & ricotta wraps with coriander salsa
Monday, 05 December 2016 - 9:54 | Views - 578
Ingredients
½ squash, peeled and cut into thin slices
1 tsp cumin
3 tbsp vegetable oil
1 green chilli deseeded,finely chopped
, deseeded, finely chopped
handful coriander leaves, chopped
zest and juice 1 lime
4 soft wheat tortilla
100g ricotta
Prep: 5 MINS
Cook: 10 MINS
Method
1)Toss together the squash, cumin and 2 tbsp oil in a bowl and season well.
½ squash, peeled and cut into thin slices
1 tsp cumin
3 tbsp vegetable oil
1 green chilli deseeded,finely chopped
, deseeded, finely chopped
handful coriander leaves, chopped
zest and juice 1 lime
4 soft wheat tortilla
100g ricotta
Prep: 5 MINS
Cook: 10 MINS
Method
1)Toss together the squash, cumin and 2 tbsp oil in a bowl and season well.
Cook on a hot griddle for 3-5 mins on each side until lightly charred and soft.
2)Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa.
2)Mix together the chilli, coriander, lime zest and a squeeze of juice with the remaining tbsp oil to make a salsa.
Toast the tortillas on the griddle for 30 secs on each side.
Fold them in half, then halve again to make a pocket.
Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.
Fold them in half, then halve again to make a pocket.
Place some squash slices inside and dollop over some ricotta. Drizzle with the salsa and serve straight away.
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