| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| Pickling time | 30-60 minutes |
| وقت الطهي | 25 دقائق |
| عدد الأفراد | 4 |
| مطبخ | جنوب أفريقيا |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 200°C, gas mark 6.
To make the pickled red onions, thinly slice the red onions and place in a 500ml jar. In a large jug or bowl, whisk together the vinegar, water, sugar and 1 tsp salt until fully dissolved. Pour the pickling liquid over the onions, ensuring they are completely submerged. Press the onions down, if needed. Seal the jar and let it sit at room temperature for 30–60 minutes before transferring to the fridge or eating.
To make the filling, dice the onion and mince the garlic. Heat the olive oil in a frying pan over a medium heat and sauté the onion until softened. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the stir-fry vegetables and season with cinnamon, salt and pepper. Cover and allow to steam for 4–5 minutes until just tender before removing from the heat. Stir in the whole grain mustard.
Lay out the carrot and quinoa wraps and spoon the vegetable filling down the centre of each. Sprinkle some grated mozzarella over the top and roll them up tightly. Repeat with the remaining filling and wraps. Arrange the wraps, seam-side down, on a baking tray. Pour the cheese sauce evenly over the wraps and scatter over the remaining grated cheese.
Bake for 20–25 minutes until golden and bubbling.
Roughly chop the parsley and scatter over the bake and serve with the pickled onions and chutney.
