Carrot Cabbage Beet Slaw
| 1 packet | Flat bread wraps (Main) |
| 2 | Carrots, peeled and grated (Main) |
| ½ | Red cabbages, sliced very thinly or sliced through a mandolin (Main) |
| ¼ | Cabbages, sliced very thinly or sliced through a mandolin |
| 2 bunches | Spinach, cut into thin strips |
| 2 | Beetroot, peeled and grated |
| ½ | Red onions, peeled and grated |
| 1 splash | Oil |
| ½ | Lemons, juice |
| 1 to taste | Salt & freshly ground pepper |
Hummus
| 400 g | Chickpeas, can, drained and reserve liquid (Main) |
| 3 Tbsp | Tahini |
| 1 | Lemon, juice |
| ½ tsp | Ground cumin, toasted |
| 1 | Garlic clove, peeled and grated |
| ½ tsp | Ground coriander |
| 1 Tbsp | Sunflower oil |
| 1 to taste | Salt & freshly ground pepper |
Corn Avocado Salsa
| 1 | Avocado, peeled and diced |
| 2 | Corn cobs |
| ½ | Red onions, diced finely |
| 1 | Red chilli, small, deseeded and diced finely |
| ½ bunche | Flat leaf (Italian) parsley, chopped |
| 1 | Garlic clove, peeled and diced |
| ½ bunche | Fresh coriander, chopped |
| 1 | Tomato, diced |
| 1 | Lemon, zest and juice |
| 2 Tbsp | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Carrot Cabbage Beet Slaw:Place all the slaw ingredients into a bowl and toss with a splash of oil and season with salt and pepper to taste.
- Hummus:Place all ingredients into a blender and process – adding the reserved liquid gradually to achieve a smooth consistency. Taste for seasoning.
- Corn Avocado Salsa:In a large bowl cut the cooked corn off the cobs and then add all the other ingredients, mix gently to combine and season to taste.
- Wrap Assembly:Place the wrap down on a flat surface, slather on some hummus close to the edge, add the slaw on top and spoon on the salsa.
- Fold over and roll and wrap. Toast if you like or just cut in half and serve. Add a little more salsa on the side if you like. Delicious.
Tip: Use the large wrap breads that you can find in the supermarket- great flavours like spinach and sun-dried tomato. The wraps can be heated in a pan or toasted after you have assembled them. (Make sure you check the ingredients
to avoid palm oil, which some supermarket wraps contain.)
Pack the wraps with heaps of slaw – they are delicious.
The slaw recipe you can change to suit your tastes – add toasted seeds or nuts to mix it up.
Roasted pumpkin wedges are also great in a wrap.
The salsa and hummus recipe make a larger amount that you can then store in your refrigerator and use through the week.
