Method

• Chargrill the red onion, aubergine, courgette and yellow pepper on an oiled BBQ grill.
• Add Rudd’s Roulade to a cooler part of the BBQ and grill for 3 minutes, then gently turn over with a spatula and grill for a further 3 minutes. Set aside and continue to grill the veg. While the veg is cooking, make a salsa crudo.
• In a bowl add the chopped cherry tomatoes and the minced shallots.
• Stir in the diced mango and lime juice and season with salt and pepper.
• Then stir in the chopped coriander.
• Serve the BBQ Roulade with the salsa crudo and some flat bread.

Ingredients

• 4 Rudd’s Roulade
• 1 Yellow peppers, quartered
• 1/2 Courgette, cut in to 4
• 1 Aubergine, 4 thick slices
• 2 Red onion, quartered
• 1/2 Shallots, minced
• 1 Coriander, chopped
• 1/2 Mango, diced
• 1 Whole lime juiced
• 8 Cherry tomato, roughly chopped