Publications
- 60ml - sticky BBQ sauce
- 15ml - olive oil
- 4 - garlic cloves, chopped
- 5ml - freshly ground pepper
- 8 - large brown mushroom steaks
- - ½ cucumber, grated
- 125ml - plain full-cream yoghurt
- - grated zest of 1 lemon
- 2,5ml - dried mint
- - a pinch of salt
- 4 - tomatoes, diced
- - 1 chilli, chopped
- - 1 garlic clove, chopped
- - juice of 1 lemon
- - salt and freshly ground pepper
- 4 - tortilla sheets
- - fresh rocket
Make a fire with enough coals for braaiing. Put a stand in the coals and keep a fold-over grid handy.
1 Mushrooms Mix the BBQ sauce, olive oil, garlic and pepper and brush all over the mushrooms.
2 Put the mushrooms in the fold-over grid and braai for 10-15 minutes or until cooked and lightly scorched. Brush more marinade over every now and again. Remove from the grid and set aside.
3 Tzatziki Press any excess liquid from the cucumber, then mix the cucumber and the yoghurt. Add the rest of the ingredients and mix well.
4 Tomato salsa Mix all the ingredients well.
5 Tortillas Toast the tortilla sheets in a dry pan or over the coals.
6 Spread tzatziki over the centre of each tortilla sheet. Add fresh rocket and salsa.
7 Slice the mushrooms steaks into strips and add to the tortillas. Roll or fold each tortilla and serve immediately.
