It's safe to say my blog has been a little neglected lately, mostly because I haven't had the time to cook and eat blog-worthy food, let alone write about it. But now that it's all over, I've been able to spend my time doing what I love most, cooking and eating!
Over the past week or so I've been trying out lots of new recipes and eating out more, and with my birthday coming up, it's only going to get better. So brace yourselves for posts galore as I become a full-time lady of leisure, the first of which is this deliciously simple lunch recipe.
Inspired by one of my more recent cookbook purchases, Anna Barnett's Eat The Week, this loaded wrap recipe is perfect for summertime dining. Fresh, punchy and entirely homemade, these wraps are the perfect way to jazz up the humble flour tortilla.
Ingredients: Makes 2 large wraps
Mustard gherkin mayo:
100g of gherkins finely chopped
1/2 to 1 teaspoon of dijon mustard (depending how firey you like it)
1 1/2 tablespoons of mayo
Pepper to season
My purple slaw:
1/4 of a red cabbage sliced thinly
1 medium sized red onion sliced thinly
Juice of half a lemon
2 tablespoons of mayo
A handful of fresh corriander roughly chopped
Pepper to season
For the wrap:
130g of chorizo, sliced into rounds
130g of halloumi cheese, sliced to £1 coin thickness
2 soft flour torillas
Fresh rocket
Method:
1. Combine all ingredients for slaw in a large bowl and mix together thoroughly. Place to one side.
2. Combine all ingredients for mustard mayo in a small bowl and mix. Place to one side.
3. Add chorizo to griddle pan (a normal frying pan is also fine) and cook on a medium heat for 5 minutes then turn.
4. Now add the halloumi in with the chorizo. Cook for 5 minutes on a medium heat and then turn each halloumi slice, then cook for a further 5 minutes.
5. Assemble wrap with mustard mayo first, then slaw, then some rocket, then halloumi followed by chorizo. Roll up and enjoy!
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