I love the clean, healthy taste of these simple wraps. They’re a fabulous combination of creamy and crunchy.
Makes: 2 portions
INGREDIENTS
1 beetroot
1 carrot
1 avocado
1 cup garlicky hummus, plus extra to serve (optional)
2 tablespoons mayo
4 large wraps
2 cups rocket leaves
¼ cup mint leaves
½ cup toasted pumpkin seeds
100 grams firm tofu, chopped into 2cm cubes
DRESSING
2 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 teaspoon runny honey
METHOD
Peel and grate the carrot and beetroot and slice the avocado flesh.
Whisk the hummus and mayo together and divide between wraps.
Top with rocket, mint, some of the pumpkin seeds, tofu, beetroot, carrot and avocado. Roll up then slice to serve.
DRESSING: Put the olive oil, cider vinegar and honey in a small container and shake to combine.
TO SERVE: Serve the wraps with the remaining pumpkin seeds and a drizzle of dressing to pour into the wrap, if desired.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.