veggie wrap

                   VEGGIE WRAPS

INGRIDIENTS

• 2 red onion
• 3 tbsp cider vinegar
• 2 courgettes
  
  

  
  

  
  
  
  
  
  
  

  
• 1 large red pepper
• ½ cauliflower
  
  

  
  

  
  
  
  
  
  
  

  
• 400g can chickpeas
• 3 tsp coriander seeds
• 2 tsp garam masala
  
  

  
  

  
  
  
  
  
  
  

  
• 350g self raising flour
• 500g natural yogurt
• small bunch coriander
• 100g pot coconut
  
  

  
  

  
  
  
  
  
  
  

  
   chunks
• small bunch mint
  
  

  
  

  
  
  
  
  
  
  

  
• 2 limes
  
  

  
  

  
  
  
  
  
  
  

  
• ½ cucumber
• 2 garlic cloves
• 1 shallot
  
  

  
  

  
  
  
  
  
  
  

  
• 1 green chilli
• salt, pepper, sugar and olive oil

PREPARATION

1. 1. To make the sweet pickled onions, slice one red onion into thin half moons. Put 2 tbsp cider vinegar in a small pan with 1 tbsp sugar and 1 tsp salt. Heat until almost boiling, then pour over the onions and leave for 2 hrs, by which time they will be sweet and crunchy.
2. 2.  To make the roasted veg, heat oven to 180C/160C fan/gas 4. Chop the courgettes, remaining red onion, the red pepper and cauliflower into bite-sized pieces. Tip into a baking tray with the chickpeas, plus 1 tbsp of the starchy water from the can. Pour over a good glug of olive oil, add 2 tsp of the coriander seeds, the garam masala, a sprinkle of salt and pepper, and mix everything together with your hands. Cook in the oven for 45 mins, but give them a good shake after 30.
3. 3.  For the flatbreads, mix the flour with 350g of the yogurt, the remaining 1 tsp coriander seeds, and all the coriander stalks, finely chopped. It will come together quickly into a dough. Take a golf ball-sized chunk and roll it out on a floured board until it’s the thickness of a 20p coin, then dry-fry in a hot frying pan for about a minute on each side. When done, brush each flatbread on one side with some olive oil.
4. 4.  To make the tzatziki, blitz 1/4 of the pot of coconut chunks in a blender until it resembles breadcrumbs, then set aside. Pour the remaining 150g yogurt into a bowl. Finely chop half the mint leaves and add to the bowl along with the juice of 1 lime. Grate in the cucumber and a garlic clove, then add the coconut. Season and mix.
5. 5.  To make the spicy green sauce, put the rest of the coconut chunks in a blender with the rest of the coriander and mint leaves, a peeled clove of garlic, the peeled shallot, chilli, the juice of a lime, 1 tbsp cider vinegar, and 1 tsp brown sugar. Blitz until smooth.
   
   
6. 6.  Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.

                                                            veggie wraps