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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