Charred courgette and pesto wraps

Charred courgette and pesto wraps

Tags

wraps

Cook

Ingredients

  • 4 courgettes, halved
  • 8 leaves kale
  • 1 punnet shiitake mushrooms
  • 6 cloves garlic
  • Wraps
  • Coconut yoghurt
  • Chilli crisp
  • ¼ cup cashews
  • 2 cups fresh packed basil
  • 2 cloves garlic
  • 3 tbsp lemon juice
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • 4 tbsp olive oil

Steps

  1. Soak the cashews in boiling water for 10 minutes.
  2. Score the courgette flesh in a cross cross pattern.
  3. Brush some salt on top so the moisture gets released and leave for 15 mins.
  4. Place ingredients from cashews to salt in the blender and blend until finely chopped.
  5. With the food processor running, slowly drizzle in the olive oil and blend until smooth.
  6. Now pat dry the courgette flesh with some kitchen towel.
  7. Heat up some oil in a skillet and fry the courgettes until the bottom is charred.
  8. Flip the courgettes and add them to the oven in the pan at 200C for 5 mins.
  9. Then flip them again and cook for another 5 mins.
  10. Meanwhile fry off your kale, mushrooms and garlic in some olive oil until cooked.
  11. Spoon some pesto onto the wrap, add kale and mushrooms, top with courgette. Spoon on yogurt and chilli crisp.