The World of the Happy Pear by Flynn David & Flynn Stephen
Author:Flynn, David & Flynn, Stephen [Flynn, David]
Language: eng
Format: epub
ISBN: 9780241976968
Publisher: Penguin Books Ltd
Published: 2016-06-02T04:00:00+00:00
AUBERGINE ROLLS
These make a fancy canapé at any barbecue – they really celebrate the wonderfully unique flavour of each vegetable. You can use aubergines or courgettes as the ‘wrapping’, whichever is handiest.
MAKES 12 ROLLS
1 red pepper
2 aubergines or 4 courgettes
a bunch of asparagus/a large handful of fine green beans
olive oil
salt
1 x 200g block of halloumi cheese (optional)
1 ripe avocado
Light your barbecue.
Cut the red pepper into 5 ‘slices’ (the bottom and 4 sides). Cut the aubergine or courgettes lengthwise into 1cm thick slices. Depending on thickness, you should get 4–6 slices per vegetable. Break off the woody ends of the asparagus spears, or top and tail the beans.
Place the vegetables in a large bowl, drizzle a little oil over them, sprinkle with salt, and mix with your hands to make sure everything is fully coated.
Grill each vegetable until it becomes soft and charred-looking. Peppers first (they will take 6–7 minutes), then aubergines or courgettes (5 minutes), and finally asparagus or fine beans (3–4 minutes). They may take longer, depending on your barbecue.
If using the halloumi, cut it into 4 slices. Grill for about 3–5 minutes (depending on the heat of your barbecue) on one side, then turn it over so that both sides brown nice and evenly.
Slice the avocado in half, then scoop out the flesh and cut into long thin slices.
Cut the grilled red pepper and the halloumi, if using, into strips about 1cm wide.
Lay out a slice of grilled aubergine or courgette on a work surface. Across one end of the slice, lay an asparagus spear or a couple of beans, strips of red pepper and halloumi and a slice of avocado. Roll everything up to make a little parcel.
Repeat to make more parcels with the rest of the veg.
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