• 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.


  • 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


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2015 Rudd’s, Syngefield, Birr, Co. Offaly, Ireland. Designed and developed at Greenhouse