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Grilled veggies with red pepper hummus wraps

Grilled veggies with red pepper hummus wraps

Grilled veggies with red pepper hummus wraps

Recipe by Clem Pedro

For the veggies:
100g baby pak choi, cut into quarters through the length
2 Orange kara sweet potatoes, steamed lightly and cut into disks
3 spring onions
1 pumkin, cut into very thin slices
2 large marrows, cut into ribbons
230g tenderstem broccoli
4T extra virgin olive oil
Salt and freshly ground black pepper to taste

For the red pepper hummus
2 red peppers charred over an open flame or under the oven grill until charred
1 x 400g can of chick peas, drained
4 cloves of roasted garlic
1/4 cup olive oil or coconut cream
1t oregano
Salt and freshly ground black pepper to taste

For the green dressing
10g flat leaf parsley
10g basil leaves
5g mint leaves
2 cloves garlic, roasted or fresh
1 lemon, zested and juiced
1T smoked chilli flakes
3T almonds, toasted and roughly chopped
4T extra virgin olive oil
Salt and freshly ground black pepper to taste

Ancient grain wraps
Add all the veggies to a large mixing bowl and coat in the olive oil before seasoning with salt and freshly ground black pepper. Heat a griddle pan before adding the veggies and grilling until they become tender and smokey.
While grilling the veggies prepare the hummus by tearing the flesh of the pepper into chunks, discarding the seeds and ribs. Add it to a blender along with the chickpeas, garlic, olive oil, oregano and seasoning. Blend to form a smooth sauce.
Roughly chop the herbs and add it to a mixing bowl along with the garlic, lemon juice and zest, chilli almonds, olive oil and seasoning. Add the grilled veggies and toss through the dressing.
Toast your wraps over an open flame or in a dry pan before adding a generous amount of the hummus and layering in the veggies, roll up and close the wrap and serve.

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