with baba ghanoush, beetroot, carrot and cucumber
- 160g store-bought baba ghanoush
- 2 cups baby spinach leaves
- 2 large carrots, shredded
- 1 large beetroot, peeled and grated
- 2 large Lebanese cucumbers, thinly sliced
- 1 green onion (scallion), thinly sliced
- 1 cup mint leaves
- lemon wedges, to serve
- 120g baby spinach leaves
- 2 tablespoons natural Greek-style (thick) yoghurt
- sea salt and cracked black pepper
- ⅓ cup (40g) linseed (flaxseed) meal+
- ⅔ cup (150g) wholemeal spelt flour
- To make the spinach wraps, place the spinach in a large bowl, cover with boiling water and allow to stand for 1 minute. Drain, squeezing out any excess water. Place the spinach, yoghurt, salt and pepper in a small food processor and process until smooth. Place the mixture in a large bowl. Add the linseed meal and flour and mix to combine.
- Turn out the mixture onto a lightly floured work surface and knead until the dough just comes together. Divide the dough into 4 equal portions and roll out each piece between 2 sheets of non-stick baking paper to 20cm rounds. Heat a large frying pan over low heat and cook each wrap for 1 minute on each side.
- To serve, spread 2 tablespoons of the baba ghanoush over each wrap, top with spinach leaves, carrot, beetroot, cucumber, onion and mint.
- Fold to enclose and serve with lemon wedges. Makes 4.
+ Linseed meal, also known as flaxseed meal, is made from ground linseeds and is easily digested. Linseeds are high in omega-3 fatty acids, fibre and protein.
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