Veggie wraps with roasted Paneer, homemade hummus and salad


For two wraps (four halves)

Two soft tortilla wraps

For the rough hummus:

  • 100g tinned chickpeas (drained weight), drained and rinsed
  • Juice of quarter of a lemon
  • 20g tahini (only for classes with no sesame allergies)
  • 20ml extravirgin olive oil
  • 2tbsp warm water
  • Half clove garlic
  • Half tsp ground cumin
  • Salt and ground black pepper

For the salad:

  • One fifth of a red pepper
  • One seventh of a cucumber
  • 40g sweet vine tomatoes
  • One sixth of a ripe avocado
  • One radish (optional!)
  • 1 spring onion
  • 30g tinned black pitted olives, drained
  • A few leaves of iceberg lettuce

For the roasted Paneer (Indian cheese)

  • 30g Paneer

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