RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- Cobram Estate Classic EVOO
- Simson’s Pantry Veggie Garden Wraps
- ½ Brie Cheese wheel, in slices
- Roast turkey slices
- Handful of Rocket
- 1 Lemon
- Cranberry jam, to your taste
METHOD:
- Pre heat the oven to 220 degrees
- On a wrap, spread Cranberry jam, place turkey slices on top of the jam. Layer slices of Brie on top of the turkey
- In a hot pan, drizzle EVOO and place the wrap in the pan. Fry for a few minutes before placing the pan into the oven until the cheese is melted.
- To make the salad, in a bowl place rocket, drizzle of EVOO, lemon zest and juice. Season with sea salt and pepper.
- To serve, slice into quarters, season with salt before topping with the rocket salad
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