Spring green wraps

Our spring-green wraps had it all; freshness, warmth, juiciness, spice and crunch. There was so much flavour going on that it satisfied pretty much every craving we had that evening. We wanted something super comforting but delicious, so we were struggling to think of what we could do that used up what we had, whilst being something more exciting than tex-mex tortilla wraps.
These definitely exceeded our expectations and ticked off all of the above. We rarely buy spring greens so it’s been refreshing to make a few interesting dishes out of them and they’re so, so cheap too. They’re way cheaper than kale and I’m starting to think of them as a little more versatile too…wrap ‘em, stuff ‘em, or chop them finely and add them to a stew, or steamed on top of a stir fry as a replacement to pak choi – give it a go!

For this dish however, we enjoyed them with sweet potato fries (grab the recipe here) and guacamole (grab recipe HERE).

For these wraps, you will need… (serves two):

  • 6 leaves of spring greens
  • 1 radish, finely sliced
  • 1 inch of cucumber, finely sliced
  • A large hand of rocket
  • A handful of mushrooms, finely chopped
  • 2 slices of aubergine, each roughly 1.5cm thick
  • Half a red pepper, then cut in half again
  • Half a green pepper, then cut in half again
  • Half a red onion, finely sliced in strips
  • 6 cloves of garlic
  • Sweet chilli sauce
  • Mustard
  • Zaa’tar powder
  • Chilli powder
  • Sprinkle of nutmeg
  • Salt and pepper

For the red cabbage ‘slaw:

  • Half a carrot, grated
  • A chunk of red cabbage, grated or very finely chopped
  • 1 spring onion, sliced into strips – lengthways
  • 1 red chilli

For the dressing:

  • 1 ½ tablespoons of miso paste
  • 3 tablespoons of tahini
  • A splash of water
  • Squeeze of lemon juice
  • Salt and pepper

Before you do anything, you want to preheat your oven to around 200 degrees celcius and follow the sweet potato fries recipe and get those in the oven.
Once they are in, start chopping your mushrooms and your two slices of aubergine and make a basic marinade. To do this, mix together a splash of sweet chilli, a drop of mustard and a sprinkle of zaa’tar, nutmeg and chilli powder. Then crush and finely chop two garlic cloves and add these in. – (If you don’t have zaa’tar then don’t worry, as you can definitely make these just as tasty with whatever you have lying around in the cupboard! We recommend cumin, paprika and nutmeg). Stir the bowl to ensure all mushrooms and aubergine are evenly covered, then set this aside whilst you make your coleslaw!

Grate and finely slice all the vegetables listed for the red cabbage ‘slaw. Place into a mixing bowl and set aside whilst you make your dressing. In a glass, mug, bowl, whatever you have, mix the miso with tahini, then drizzle in some water until it is at a slightly runny consistency. Squeeze in some lemon juice, sprinkle in some salt and pepper and give it a taste! Some garlic never goes a miss, neither does some extra chilli powder, but we’ll leave that part to you.
Drizzle over your ‘slaw and mix in well! (There should be about half left, which you can then use as a sauce for the chips and wraps.)

Next your mushrooms and aubergine mix can go into the oven, along with the remaining four garlic cloves and the large slices of pepper. Of course, if you are cooking the sweet potato fries you will want to time all this accordingly – if your fries are about eight minutes from being done, put your mushroom mix and peppers in, but if not, wait for a few minutes so nothing goes cold or burns!
Place your mushroom mix and peppers onto some foil and place into the oven.

Fill a saucepan with water and bring it to the boil on the hob. Once it is boiling, place a colander so that it balances on top and spread your spring green leaves flat around the inside of the colander. Keep them here for around three minutes, until they are a much more vibrant green and are looser. Turn the heat off and check your veg and fries.
If these are done, take the fries out and place in a bowl, and also take your mushroom, aubergine and garlic cloves out. Take the leaves out of the colander and place three on each plate.

Now you are ready to start plating up your wraps! We tended to go for a bed of ‘slaw followed by some of the mushroom mix, then some fresh rocket and cucumber for extra crunch, topped with some grilled pepper and a drizzle of miso-tahini, thick layer of guac, then fold in the sides, roll and wrap.