A quick and healthy lunch wrap

Sweet-Potato-Wrap-3

We are still appalled at the idea of Veganuary and Dry January – why inflict such punishment on your poor old wintery body during the darkest and coldest months of the year?

So, for the sake of sanity we are definitely not denying ourselves a chilled glass of wine or a slab of fresh bread and butter – especially when it’s balanced by brisk walks and cycles (although usually with the glass of wine at the end…).  But, there is still room for improvement so we have revived our resolution this month – to cook everything from scratch and try new and preferably colourful recipes using some of our herbs and spices which have been lurking in the depths.

January and February are the ‘hungry’ months for the farms – some winter crops are dying back and constant rain hasn’t helped much.  Our cold snap might finish off some leaves…but despite all that, we still have an amazing range of greenery, colour, taste and texture growing on the Sussex doorstep.

The morning blog came from The Awesome Green this morning, with a lunch wrap recipe that made our eyes melt with love at the gorgeous selection – so this is definitely going to be one to try.

Easy Lunch Wrap with Sweet Potato, Hummus and Greens

A quick and healthy lunch on the run, with sweet potatoes and fresh herb salad, boiled egg, avocado and tahini sauce.
Author: The Awesome Green
Recipe type: Lunch
Serves: 2
Ingredients
  • 1 sweet potato, cubed, roasted
  • 1 small bunch parsley, roughly chopped
  • 1 small bunch dill, roughly chopped
  • ½ pomegranate, seeds only
  • 1 free-range egg, boiled softly and cut into halves
  • 2 tbsp hummus
  • 1 ripe avocado, peeled and cut into slices
  • 1 tangerine, peeled and cut into slices
  • 35g lightly toasted almonds, crushed
  • ½ tsp sumac
  • ½ tsp cumin
  • 1 tbsp fresh lemon juice
  • 2 tsp tahini
  • A pinch sea salt
  • Freshly ground black pepper
  • 2 gluten-free or whole wheat tortilla
Instructions
  1. In a medium bowl add the sweet potato, parsley, dill, pomegranate seeds, tangerine, almonds, sumac, cumin, salt, pepper, lemon juice and tahini, and toss to combine.
  2. Spread one tablespoon hummus on a tortilla, add half of the salad, top with avocado slices and half boiled egg, wrap tightly and pack in foil to go.
  3. Repeat the same with the other tortilla.

We made one small adjustment – to leave out the nuts as it is quite filling with the egg and fairly rich without added nuts.  Any roast veg can be used so if you’re cooking the night before then just make some extra for a super-filling and delicious lunch the next day.

Homemade Floury Tortillas


FlourTortillas-5

Pic from cafesucrefarine.com as we ate all our tortillas before we could photograph them…

On another note, we had a leftover eve the other night – a pot of turtle beans and ratatouille.  Not enough for a full meal but a substantial Mexico-meets-Sussex affair with added avocado and creme fraiche.

To feel like we had made some kind of effort, we had a stab at making our own floury tortillas.  No other words but OMG – we are never buying packaged ones again!

They are totally simple to make and worth every extra second in the kitchen.  We trawled through loads of recipes and most specified a good olive oil – we used Mesto (of course) and the result was meltingly soft with a slightly fruity taste and slight bite.  The best recipe for actually describing how best to make them was from CafeSucreFarine who make the process so simple.  Their recipe is below – just adapted with olive oil and converting American measurements to metric.

Ingredients
  • 384g flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 75ml Mesto olive oil (we will have litres again soon from the new olive harvest)
  • 237ml warm water (add slowly as we found this slightly too much)
 
Instructions
  1. Combine flour, salt and baking powder in the bowl of a food processor. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
  2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
  3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 15-20cm in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
  4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
  5. Wipe out the pan between cooking tortillas if flour is started to accumulate.
  6. Serve warm or cooled.
  7. The tortillas will keep well stored in an airtight container at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a freezer bag.

 

 

 

 

 

 

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A quick and healthy lunch wrap

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