You can also pop the aubergines in the over al 200°C for about 15 minutes until they become soft and tender.
Note that the flavour won´t be smoky so it´s best to cook the aubergines on an open fire
This jammy, gelatinous oxtail is a wonderful topping for corn chips. The coriander salsa cuts through the richness of the oxtail for a perfectly balanced taste.
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Artichoke & Olive Pizza
Preparation Time:
N/A
Total time:
N/A
Serves 2
Ingredients:
1 Mission Wholegrain Wraps2 tbsp Tomato paste50g fresh Mozzarella cheese, thinly sliced55g marinated artichokes, drained and sliced8 Kalamata olives, pittedRocket leaves, to serveExtra virgin olive oil, to serveFreshly ground pepper, to serve
Instructions:
1. Preheat oven to 220ºC. Spread the wrap with tomato paste. Top with cheese, artichokes and olives
2. Place on a baking tray that has been pre-heated in the oven Bake for approximately 8 minutes or until cheese is melted and the wrap is crisp
3. Top with freshly grounded pepper, rocket leaves and a drizzle of oil
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