Seared Wrapped Vegetables
Over a year ago
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Ingredients
- ½ red onion, thickly sliced
- ½ aubergine, thinly sliced
- 100g paneer or halloumi
- 2 Tablespoons Patak’s Balti Paste
- 1 Tablespoon Patak’s Brinjal Pickle
- 2 Tablespoons thick low fat yoghurt
- 4 wraps
- good handful of spinach washed
- salt and pepper
Accompaniment
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Description
Wraps are always a winner in summertime. Paneer is India’s favourite cheese and can be found in the chiller cabinet in most supermarkets, especially asian supermarkets.
Method
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1
1. Brush the vegetables and paneer (or halloumi) well with Patak’s Balti Paste.
2. Cook on a skillet / griddle for a 2 minutes, before turning over and cooking on the other side.
3. In a bowl mix together the yoghurt with Patak’s Brinjal Pickle or Mango Chutney.
4. Lay a wrap flat and place some vegetables and paneer down the middle.
5. Sprinkle over some spinach and drizzle with spiced yoghurt.
6. Wrap up and do the same with the remaining wraps. Taste perfect with some extra spice yoghurt for dipping.
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