Let’s wrap and roll

Makes 6 wraps 15ml creamed horseradish 45ml crème fraiche 45ml chopped chives grated zest and juice of

1 lemon salt and pepper 6 wraps mixed salad leaves 200g smoked trout ribbons 1 small cucumber, cut in ribbons 3 cooked beetroots, diced In a bowl, combine the horseradish, crème fraiche, chives, lemon zest and juice

Makes 6 2 avocados, peeled

and diced 1 red onion, finely

chopped 5ml chopped garlic 1 large ripe tomato, seeded and chopped 1 red chilli, seeded

and chopped 15ml lime juice salt and pepper 60ml chopped

coriander 500g herb flavoured haloumi cheese olive oil for frying lettuce for serving wraps of your

choice, warmed pomegranate

rubies Combine the avocado, onion, garlic, tomato, chilli, lime juice, seasoning and coriander, and mix well.

Cut the haloumi into 5mm- and mix well. Season with salt and pepper.

You may need to thin it down a bit with 15ml milk or water.

Set aside until needed. Heat the wraps on a griddle pan or in the oven at 180°C for a few minutes.

Lay a wrap on a serving plate and top with salad leaves, smoked trout, cucumber ribbons, the horseradish sauce and diced beetroot.

Roll up and serve. thick slices and fry in a little olive oil until lightly browned. Drain on paper towel. Lay a wrap on a plate and add some lettuce.

Pile on some guacamole and lay over a few slices of haloumi. Sprinkle with pomegranate rubies.

Roll up and serve. Serves 6 50ml olive oil 15ml red wine vinegar 5ml ground cumin 5ml ground coriander 5ml salt a good grinding of black

pepper 1 red chilli, seeded and

chopped 5ml chopped garlic 600g rib-eye steak 2 red onions, peeled and

cut into wedges 1 large red pepper, seeded

and cut into quarters 2 sweetcorns olive oil wraps of your choice for

serving rocket leaves for serving sweet chilli sauce for

serving Combine the olive oil, vinegar, cumin, coriander, salt, pepper, chilli and garlic, and mix well.

Rub this into the steak and set aside for about an hour.

Rub the onions, peppers and sweetcorn with olive oil and cook on a griddle pan until nicely charred.

This can also be done on a braai if desired.

When cooked, cut the red pepper into thin strips and remove the kernels from the sweetcorn.

Cook the steak in the griddle pan until done to your liking.

Remove and set aside to rest for 10 minutes before cutting it into slices.

Lay the wraps on a plate, add some rocket leaves. Pile on the meat and grilled vegetables.

Drizzle with sweet chilli sauce. Roll up and serve.

Makes 6 500g chicken breast fillets, cut in

strips 30ml olive oil 30ml lemon juice 1 clove of garlic, chopped 125ml dried cranberries,

chopped 3 stalks of celery, sliced 1 packet of spring onions,

chopped 250ml mayonnaise 15ml curry powder 10ml tomato paste 6 wraps assorted salad leaves 125ml flaked almonds, toasted Marinate the chicken in the olive oil, lemon juice and garlic for 30 minutes. Season with salt and pepper.

Heat a griddle pan and fry the chicken fillets on both sides until done. Set aside.

In a bowl, combine the cranberries, celery, spring onions, mayonnaise, curry powder and tomato paste, and mix well.

Heat the wraps on a griddle pan or in the oven for a few minutes.

Lay a wrap on a board and cover with a few salad leaves, followed by the celery mayonnaise mixture and a few slices of chicken.

Sprinkle with flaked almonds, roll up and serve.