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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.