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Rainbow salad wrap
Rainbow salad wrap
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Total Time:
30 minutes
Vibrant, delicious, and adaptable to seasonal produce.
Ingredients:
  • 2 small raw beetroots different colours if possible (roughly 150g)
  • 2 carrots
  • 150 g white cabbage
  • 1 pear firm
  • ½ a bunch of fresh mint (15g)
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 6 small wholemeal tortilla wraps
  • 50 g feta cheese
  • 5 tablespoons natural yogurt
  • ½ teaspoon English mustard
  • 3 teaspoons cider vinegar
  • 2 tablespoons extra virgin olive oil
Instructions:
  • Rinse the beetroots and carrots under cold running water, scrubbing with a brush to remove any dirt without peeling. Trim and discard the ends of the beetroots. Grate the carrots coarsely, being careful not to get too close to the grater. Place in a large bowl. Grate or slice the cabbage, discarding the core, and add it to the bowl. Grate the pear, core included, and add it in. Next, grate the beetroots, using gloves if preferred, and add to the bowl. Remove mint and parsley leaves from stems, chop finely, and mix into the bowl. Combine dressing ingredients in a jar, shake well, adjust to taste. Drizzle most of the dressing over the salad, keeping it slightly acidic. Divide salad into tortilla wraps, sprinkle feta, and roll up tightly before serving.

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