Salmon En Croute with Roasted Tomato Chutney

Ingredients

• 4 Mission Deli Mediterranean Herb Wraps
• 225g petit pois
• 1 small garlic clove, crushed
• 110g cheddar cheese, finely grated
• 2 tbsp extra virgin olive oil, plus extra for brushing
• Freshly ground black pepper
• 4x 100g skinless, boneless salmon fillets
• Fresh basil leaves to serve
• For the chilli roasted tomato chutney:
• 400g baby plum tomatoes, halved
• Pinch of dried chilli flakes
• 1 tbsp balsamic olive oil
• 3 tbsp extra virgin olive oil

Method

1. Cook the peas in boiling water until tender. Refresh under cold water and drain well.
2. Place the peas, garlic, cheddar, oil and black pepper in a blender and whiz until smooth-ish.
3. Preheat the ovento 200C/400F/gas mark 6.
4. Lay the salmon fillets in the centre of each wrap. Spread the top of the salmon fillet with the pea pesto. Fold over the two wrap halves over the salmon fillet and tuck in the two ends. Place seam side down on a baking tray lined with baking parchment.
5. Prepare the tomato sauce, place all the ingredients in a small non-stick roasting tin and toss well. Place in the oven for 25 minutes.
6. Brush each salmon parcel generously with olive oil and place in the oven for 20 minutes.
7. To serve, cut each parcel in half on the diagonal and arrange on a warm serving plate and top with fresh basil leaves. Serve with the roasted tomato chutney.