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Corn Salsa Slaw Wrap

Name: Corn Salsa Slaw Wrap
Ingredients: 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; 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; 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

Sophie Barclay

Element

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.