Grilled vegetarian pasta with dipping sauce
24 Wonton wrappers (cheats method)
450 grams of spinach, large stems removed and chopped
1 tbspn Bavarian mustard
1 teaspoon sesame oil
1/2 teaspoon nutmeg
2 tbspn bread crumbs
pinch of salt
For serving -
Hot Tomato Chutney (or any Beerenberg sauce or chutney)
Hot Tomato Chutney (or any Beerenbery sauce or chutney)
Mix together spinach, Bavarian mustard, sesame oil, nutmeg, salt and breadcrumbs together. Once thoroughly combined place a small teaspoon of the filling into the centre of the wonton wrapper. Moisten the edges of the wrapper with a small amount of water. Fold edges to meet and either crimp with pasta crimper or just use a fork to seal.
Preheat BBQ grill onto a low/med heat. Gently brush each side of the pasta with olive oil then place onto grill plate. Cook each side for approx 5 minutes each side
Serve with any Beerenberg sauce for dipping.
Story behind this recipe
With our family bbq's we can sometimes have as many as 20+ people to feed, let alone find cutlery and plates to use. So instead we opt for finger foods instead - easy for all ages and the best part this recipe only uses one bowl (for preparing) so it lets me enjoy the company after eating - rather than be stuck at the sink washing dishes.
Posted 30/12/2010 by Amanda White