Veggie wraps with roasted Paneer, homemade hummus and salad
Ingredients
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
