Woolworths TASTE - - Food To Share -

Serves 4


Prepa­ra­tion: 20 min­utes Cooking time: 15 min­utes

For the fill­ing: ri­cotta 480 g feta 180 g le­mon 1, zested and juiced gar­lic 1 clove, crushed sea salt and freshly ground black pep­per, to taste

Wool­worths an­cient grain wraps 8, for serv­ing baby marrow 350 g, grated mint, to gar­nish spring onion, to gar­nish chilli, to gar­nish

For the chilli-and-mint dip­ping sauce, blend: spring onions 3, roughly chopped green chill­ies 3, chopped mint 30 g le­mon 1, zested and juiced salt ½t av­o­cado oil ½ cup gar­lic ½ clove

1 Com­bine all the fill­ing in­gre­di­ents and mix un­til well com­bined and smooth. 2 Dry fry the wraps on one side, then di­vide into two piles. Spread the fill­ing and the grated baby marrow onto the toasted side of one pile of wraps and sand­wich with the toasted side of the re­main­ing wraps to make que­sadil­las. 3 Re­turn to the pan and toast each que­sadilla. 4 Serve warm with the dip­ping sauce, gar­nished with mint, spring onion and chilli. HEALTH-CON­SCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE

WINE: Harten­berg Ries­ling 2018

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