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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.