ROASTED VEGETABLE AND HALOUMI WRAP
Serves 4
1 large brinjal, cubed
1 red onion, sliced into thin wedges
1 red pepper, seeded and cubed
1 yellow pepper, seeded and cubed
3-4 baby marrows, cut into 1cm slices
45ml olive oil
10ml chopped garlic
salt and pepper
60ml chopped basil
250g haloumi cheese
125ml prepared hummus
4 warmed tortilla wraps
Combine the brinjal, onion, peppers and marrow in a bowl. Add olive oil, garlic and seasoning and toss well to combine. Place in a roasting pan and roast at 180°C for 20-30 minutes.
Remove from oven and stir in the basil. Slice the haloumi cheese, brush each slice with a little olive oil and cook on a heated griddle pan until golden on both sides.
Warm the wraps according to instructions. Spread some hummus on wrap. Top with vegetables and cheese and roll up. Serve immediately.
SMOKED TROUT WRAP
Serves 4
4 eggs, hard boiled
500ml lettuce, shredded
60ml good quality mayonnaise
grated rind of 1 lemon
15ml capers, chopped
salt and pepper
200g smoked trout
4 warmed wraps
Homemade wraps
500ml flour
pinch of salt
2ml baking powder
60g butter
250ml warm water
Chop the eggs and place in a bowl. Add the lettuce, mayonnaise, lemon rind and capers. Season well.
Place a quarter of the trout slices at one end of the wrap.
Sprinkle with some lemon juice and top with a quarter of the egg mixture. Repeat with remaining ingredients. Roll up and serve
WRAPS: Put flour, salt and baking powder in a bowl.
Cut butter into cubes and add to the flour.
Rub in butter until the mixture resembles breadcrumbs. Add warm water and mix to form a dough. Knead the dough well until smooth.
Cover and let it stand for 1 hour.
Divide the dough into 12 portions.
Roll each portion into a round thin disc and cook in a hot non-stick frying pan until lightly browned on one side, then flip over and cook on the other side.
Keep warm in a damp tea towel while preparing the remaining ones.
PHILLY CHEESE STEAK WRAPS
Serves 4
600g rump steak
60ml soy sauce
pinch of cayenne pepper
5ml ground cumin
30ml olive oil
salt and pepper
3 onions, thinly sliced
50ml steak sauce
200g smoked mozzarella cheese, grated
4-6 warmed wraps
Slice steak very thinly and put in a bowl. Add the soy sauce, cayenne pepper, cumin, olive oil and seasoning and mix well. Set aside for 30 minutes.
Heat a frying pan to a high heat and cook the meat quickly in batches until cooked. Remove and keep warm.
Add a little more oil to the pan and fry onions for about 10 minutes until soft and turning golden. Open the wrap onto your work surface and spread with some steak sauce.
At one end of the wrap pile a quarter of the meat, top with a quarter of the onions and then some cheese. Fold in the sides and roll up tightly.
Cut in half diagonally and serve immediately.
Repeat with remaining ingredients.
CHICKEN AND BEAN SALSA WRAP
Serves 4
4 chicken breast fillets
5ml chilli powder
5ml ground coriander
5ml ground cumin
30m olive oil
15ml lime juice
salt and pepper
4-6 warmed flour tortillas
lettuce for serving
Salsa
100g cherry tomatoes, quartered
400g can of black-eyed beans, drained and rinsed
1 small red onion, finely diced
1 red chilli, seeded and diced
1 avocado, diced
15ml lime juice
45ml chopped coriander
Combine chicken with chilli powder, spices, olive oil, lime juice and seasoning. Leave to stand for 30 minutes. Remove chicken from marinade and cook in a griddle pan. Remove and set aside for 5 minutes before cutting into slices.
Place a layer of lettuce on the wrap, then spoon chicken and salsa on top and roll up.
Serve immediately. SALSA: Combine all the ingredients together and mix.
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