“No food is more appropriate to take on a picnic than wraps. They keep very well, you don’t need cutlery and they can be made in endless varieties. We usually like to combine a few different fillings in our wraps to make them more interesting to eat. Raw beetroot is a favourite of ours. It tastes much fresher than cooked, especially when combined with apple and goat’s cheese. Lentils and walnuts are also great additions.”
- 8 wholegrain or corn tortillas
- 4 large spinach leaves, torn in two
- 2 avocados, stoned, sliced
- 3 small apples, grated
Purple beetroot filling
- 375 g (about 4) beetroot
- 300 g goat’s cheese
- sea salt and freshly ground black pepper, to taste
- 200 g (1 cup) white quinoa, rinsed
- 1 tsp fennel seeds
- 1 pinch sea salt
- zest and juice of ½ orange
- 75 g (½ cup) raisins
- 100 g (1 cup) walnuts, toasted, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To prepare the beetroot filling, peel the beetroots, cut into quarters and place in a blender or food processor, then pulse a few times to shred. Add the goat’s cheese and season with salt and pepper. Blend for 30 seconds or until the mixture has the consistency of a rough-textured spread. Taste and add more salt or pepper if needed. If you don’t have a blender or food processor, use a grater to shred the beetroot and use your hands to mix the grated beetroot and the crumbled goat’s cheese together.
To prepare the quinoa filling, bring 500 ml (2 cups) water to the boil in a small saucepan. Add the quinoa, fennel seeds and salt, and cook over medium heat for 15 minutes or until tender. Set aside to cool. When cold, add the orange zest and juice, raisins and walnuts, and stir to combine.
To assemble, put 2-3 spoonfuls of the beetroot filling in the middle of each tortilla (not all the way to the sides) and cover with half a spinach leaf. Place a 2-3 spoonfuls of the quinoa filling on top and finish with some slices of avocado and grated apple.
Fold the top and bottom edges over the filling, then roll the whole tortilla from left to right to enclose the filling. Roll some baking paper around them and tie with string to hold them together while you transport them. Done!
Cut the wraps in half before serving.
Recipe from Green Kitchen Stories, by David Frenkiel and Luise Vindahl, with photographs by Johanna Frenkel (Hardie Grant, $49.95, hbk).