Green Kitchen: Quick and Slow by Frenkiel David;Vindahl Luise; & Luise Vindahl

Author:Frenkiel, David;Vindahl, Luise; & Luise Vindahl
Language: eng
Format: epub
Publisher: Hardie Grant Books (UK)
Published: 2022-04-04T00:00:00+00:00

SERVES 4

1 small red onion, thinly sliced

juice of 1 lemon

3 tbsp coconut oil

1 red (bell) pepper, thickly sliced

200 g (7 oz) halloumi sliced into 1.5 cm (½ in) strips

1 tbsp red curry paste (or make the Ginger + Garlic Paste on page 46)

3 tbsp tomato purée (paste)

4 wholegrain tortilla wraps

4 handfuls fresh spinach

2 tbsp mango chutney

½ cucumber, sliced into thick batons

sea salt

For the mint + apple yoghurt

1 apple, coarsely grated

250 g (9 oz/1 cup) Greek yoghurt

bunch of fresh mint and/or coriander (cilantro), finely chopped

Place the sliced red onion in a small bowl and squeeze over the lemon juice. Set aside.

Heat 2 tablespoons of the coconut oil in a large frying pan (skillet) over a medium –high heat. Add the red pepper and halloumi. Sauté for a couple of minutes until the halloumi is golden on all sides and the pepper still has some texture, then reduce the heat to medium.

Meanwhile, stir together the red curry paste, tomato purée and 2 tablespoons of water. Add the curry paste mixture to the frying pan, then season with salt and stir to combine. Add a couple of tablespoons of water to deglaze the pan if it feels too sticky. Let the mixture sauté for a few more minutes.

Make the mint and apple yoghurt by mixing together the ingredients in a bowl, then set aside.

Take the first tortilla wrap and arrange a good handful of spinach in a line just below the centre of the wrap. Top with a quarter of the spiced vegetables and halloumi, followed by ½ tablespoon of mango chutney and some of the cucumber and pickled onion. Roll up the wrap as tightly as you can, folding in the sides as you roll, so it’s completely enclosed. Continue with the remaining 3 wraps and the rest of the fillings.

Heat the remaining 1 tablespoon of coconut oil in a large frying pan over medium–high heat. Place the wraps in the pan – folded side down – and fry without moving them until golden, then roll the wraps and fry all around until golden and crunchy. Slice the wraps in half and serve with the yoghurt dip.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.