Now that Summer is here in the North of England (hence the heavy rain!), I’m beginning to experiment with lighter, more salad-based recipes. This one uses a combination of vegetables and salad ingredients, and is satisfying, yet very healthy – I love broccoli and any chance to use it is always welcome!
Makes 8 wraps
8 large tortilla wraps
1 medium head of broccoli, cut into florets
100g fresh kale, rinsed and roughly chopped
1 large red pepper, deseeded and sliced
2 cloves of garlic, crushed
4 tbs extra virgin olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
200g various fresh salad leaves (eg. spinach, rocket, watercress)
1. Put the broccoli florets in a saucepan with about 2 inches water and bring to a boil. Cover and simmer for 5 minutes until the broccoli is beginning to get tender. Drain thoroughly.
2. Place the broccoli, 2 tbs of the olive oil, garlic, salt, and pepper in a food processor, and blend until smooth. Set aside.
3. In a large frying pan or wok add 2 tbs of olive oil and flash-fry the chopped kale and peppers slices on a high heat until browned.
4. On each wrap, spread out 2 tbs of the broccoli mixture, then arrange the kale leaves, some pepper slices and salad leaves. Roll into a burrito, halve and serve. These are just as nice warm or cold, and they go well with a selection of salads.