12 Feb Picnic with Willow Creek Olive Oil
Posted at 10:01h
in Fish, Nibbles / Amuse-bouche, Recipes, Seafood, Side dishes & Salads, Starters, Vegetables
During the hot summer months, what is better than a picnic in the country side or even in your garden with close friends and family. These wraps are quick and easy to prepare and will satisfy even the pickiest eaters.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 5 minutes |
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During the hot summer months, what is better than a picnic in the country side or even in your garden with close friends and family. These wraps are quick and easy to prepare and will satisfy even the pickiest eaters.
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Ingredients
Basics
- 12 Plain or whole wheat wraps
- Baking paper
- Kitchen twine
Salmon cream cheese and prawns
- 115 grams salmon flavoured cream cheese (half a tub)
- 15 ml Willow Creek coriander flavoured olive oil
- Pinch of ground black pepper
- 400 grams Prawns, cooked and peeled
- 30 ml Willow Creek coriander flavoured olive oil
- 10 ml Fresh dill, chopped
- Fresh coriander leaves
- Salt and pepper to taste
Tomato and feta
- 350 grams Exotic tomatoes, cut into slices
- 100 grams Marinated sun-dried tomatoes
- 200 grams Plain feta, drained and cut into sticks
- Handful of soft herbs such as parsley and chives, chopped
- 100 ml Willow Creek blood orange flavoured olive oil
- Salt and pepper to taste
Fig, asparagus and basil mayo
- 250 ml of your favourite mayo
- 125 ml Prepared herb or basil pesto
- 30 ml Willow Creek basil flavoured olive oil
- 1 cucumber cut into spaghetti strips
- 100 grams asparagus blanched
- 200 grams Purple figs, cut into slices
- Some salad leaves
- 200 grams Mature cheese such as gouda and cheddar, sliced into thin shavings
Instructions
Basics
- Heat a non-stick pan and warm the wraps in both sides. The shouldn't get too toasted otherwise they won't roll up. Once they are toasted, they won't turn soggy once the filling is inside.
Salmon cream cheese and prawns
- Mix together the cream cheese, olive oil and pepper.
- Mix together the prawns, olive oil, dill and seasoning.
- Spread the cream cheese mix on the wraps followed by the prawns in the middle of each one.
- Top with the coriander leaves and roll up into a log shape.
- Wrap each one in a piece of baking paper and tie with the kitchen twine.
Tomato and feta
- Marinade the feta in the herbs and olive oil.
- Place the sun-dried tomatoes in the middle of each wrap followed by the sliced tomatoes and feta.
- Wrap each one in a piece of baking paper and tie with kitchen twine.
Fig, asparagus and basil mayo
- Mix together the mayo, pesto and olive oil and spread on each wrap.
- Place the cucumber spaghetti, asparagus, figs, salad leaves and cheese down the middle and roll up.
- Wrap each one in a piece of baking paper and tie with kitchen twine.