It’s hot and sizzling – and for once I mean the weather not what is cooking or on your plate! Finally, sundresses and shorts are out, the sea invites instead of chittering on the side daring to go in and I’m, unbelievably, back to watering the garden! The beans and courgettes are wilting as I look – but the gooseberries are suddenly ripe for picking (I wonder if I can beat my bumper crop of 20lb from my one bush as last year?)
However, even I, don’t want to be in the kitchen in this heat (indeed, not even keen on eating a lot) – but, obviously, we do have to so this week we’re going to be making wraps. A wrap is a filled tortilla – bit like a Mexican sandwich – and although you can make them (seriously, some shortcuts are meant to be) you can buy them at any of your favourite supermarkets. You can make them ahead and pop them in the fridge till your ready, lunchtime in the office, or part of a picnic. Adding a salad and some new potatoes/sweet potato fries and you have dinner in a roll!
2 Simple Wraps
Roast Salmon with Mango and Chilli Salsa Stir some chopped mango, diced red chilli and onion and a little chopped coriander. Mix in a little sweet chilli sauce and a squeeze of lime juice (lemon is fine if that’s what you have). Lay out your wrap, top with a handful of spinach (raw) or any green leaves) and some roasted salmon flakes (look in the chilled deli section in your supermarket). Spoon over the salsa and fold or wrap up.
Greek Salad Wrap. Toss some chopped vine tomatoes, diced cucumber and a handful of olives, with a splash of your favourite salad dressing. Crumble some feta into a bowl, add a little finely chopped dill and stir. Spread the salad mixture over the wrap and top with the feta mixture, some sliced iceberg lettuce, chopped avocado. Fold or wrap.
Spicy Baked Wrap – dinner shaped with some side vegetables and/or salad
• 3 tbsp cooked broad beans
• 1 spring onion, sliced
• 1 snack-sized salami sausage, (obviously miss out for a veggie wrap)
• pinch paprika
• 1 tortilla flatbread
• 50g/2oz chopped tomatoes
• 25g/1oz cheddar, grated
Preheat the oven to 180C/350F/Gas 4. Line a baking tray with aluminium foil. Mash the broad beans in a bowl, then stir in the spring onion, salami, paprika and some freshly ground black pepper. Put the tortilla flatbread on the baking tray and spread over the chopped tomatoes. Spoon the bean mixture onto one half of the wrap and sprinkle over the grated cheese. Fold the wrap in half and cover with the aluminium foil, scrunching the edges into a parcel. Bake in the oven for 15-20 minutes, or until the cheese in melted.