1 red onion, thinly sliced
250g tender stem broccoli tips
1/2 butternut, cut into thin disks
sea salt, to taste
freshly ground black pepper, to taste
4 Tbsp olive oil
1 x 250 g tub mascarpone, for serving
150 g blue cheese
rocket, for serving
6 soft flour wraps
pesto, for serving
Rub the broccoli, butternut and onion with salt, pepper and olive oil, then grill lightly on all sides over smouldering coals for 8 minutes. Set aside to cool.
Cover one side of each wrap with a thin layer of mascarpone.
Lay the grilled vegetables, along with the crumbled blue cheese and rocket, in the centre of each wrap – be fairly generous – and then roll them up tightly.
Return to the grill and brown lightly.
Slice at an angle and serve with pesto
Recipe by: David Grier