I am currently enjoying my “reducetarian” diet, which is mostly fruit and vegetables and an almost zero meat intake. I still can’t give up the occasional roast dinner though.😝 Opting for a sounder way of eating hasn’t just made me feel great health-wise, it’s also increased my creativity in producing all those weekday vegetable dishes. I’m now serving up some wonderful guilt-free bites.
Here is my smashingly delicious vegetarian roll. It’s packed with goodness, wrapped in a home-made tortilla and served with some pineapple salsa. It’s a very comforting nibble and extremely appetizing too!💜
Serves 6-8 People
200g mixed bean salad
100g sweet corn in water
5 cloves of garlic minced
3 purple onions finely sliced
1 tbsp garam masala
1 cup coriander leaves finely chopped
2 cups breadcrumbs, preferred making my own
1 tsp Himalayan salt
Pepper to taste
2 tbsp lemon juice
2 tbsp olive oil
1 small tub of Greek or plain yogurt
1. Blitz the bean salad and sweetcorn together. Transfer to a bowl. Add coriander leaves, garam masala, egg, breadcrumbs, garlic, onions and lemon juice.
3. Thouroughly incorporate all the ingredients.
5. Chill for 30 minutes to an hour to let all the flavors interact with each other.
6. Heat a swig of olive oil in a pan over medium hear.
7. Divide bean patty to six large portion or 8 medium ones and mold a sausage-shape using bare hands.
8. Shallow fry until crisp on the outside.
9. Lay on a flour tortilla, topped with pineapple salsa. Add a dollop of yogurt on top and a few drops of olive oil.
10. W R A P and E N J O Y!
5 cups pineapple chopped in tiny cubes
10 tomatoes chopped in tiny cubes, deseeded
5 red onions chopped finely
1 bunch of fresh coriander leaves chopped
Pinch of cayenne pepper
Mix all ingredients and chill in the fridge until serving time
3 cups of unbleached organic white flour
1 tsp Himalayan salt
1 tsp baking powder
1 cup water
1/3 cup organic Olive oil
1. Combine dry ingredients in a bowl and then make a well in the midde.
2. Pour in water and olive oil. Mix using a wooden spoon until it forms a crumbly dough. Starting kneding using bare hands until a pliable dough is achieved.
3. Divide dough into 16 mini dough balls. Using fingers, press the balls to flatten a little bit and rest for 20 minutes covered with cling film.
4. Using a rolling pin, flatten dough to make it really thin and about 6inches wide. Add flour should it get too sticky.
5. On a heated pan over medium heat, lay tortilla until bubbles start to form on the top then flip and cook for another 2-3 minutes.