Sweetcorn fritters with eggs & black bean salsa
Get 4 of your 5-a-day in this healthy brunch dish. This recipe makes four servings – save half for another day if you're following our Healthy Diet Plan
Wholemeal wraps with minty pea hummus & beetroot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the wraps
- 85g wholemeal self-raising flourplus extra for dusting
- 1 tsp rapeseed oil
- 160g frozen peasdefrosted
- 1 lemon½ juiced, the other ½ cut into wedges (optional)
- 4 tbsp bio yogurt
- 1 large garlic clove
- handful mint leaves
- 2 handfuls baby leaf salad
- 1 small red onionfinely sliced
- 2 large ready-cooked beetroots(160g), sliced
- 30g fetacrumbled
- 20g walnutschopped
Nutrition: per serving
- kcal464low
- fat15g
- saturates5g
- carbs57g
- sugars20g
- fibre10g
- protein20g
- salt1.1g
Method
step 1
For the wraps, tip the flour into a small bowl and roughly rub in the oil. Add 60ml warm water and bring together with your hands to make a soft dough. Cut in half, then roll out each piece on a floured surface as thinly as you can to make a round that will cover the base of a large frying pan. Heat the frying pan, then cook the wraps for about 2 mins each side – there's no need for extra oil. Take care not to make them crisp as they need to remain pliable.
step 2
For the filling, blitz the peas, lemon juice, 2 tbsp yogurt, garlic and most of the mint using a food processor or hand blender to make a thick purée. Spread over the wraps, then pile on the salad leaves, onion and beetroot. Dollop on the remaining yogurt and scatter over the feta, walnuts and remaining mint. Serve with lemon wedges for squeezing over, if you like.
