The pro­tein wrap

A very ver­sa­tile idea. You can blitz all man­ner of cooked veg­eta­bles with the egg but the wraps look so bright and de­li­cious made with beet­root! Our daugh­ter Char­lotte loves the idea of a pink break­fast (we al­ways make these up when she has friends round)

The Mail on Sunday - You - - Food James Duigan -

SERVES 1

1 or­ganic free-range egg 1 tsp dried mixed herbs 1 small pre­cooked beet­root, roughly chopped salt and ground black pep­per 1 tsp co­conut oil quar­ter of an av­o­cado half a lemon, cut in two 1 tsp fresh co­rian­der, chopped, or any other herb you like 50g smoked sal­mon 2 cherry toma­toes, chopped hand­ful of rocket

Put the egg, herbs and beet­root into a blender with a pinch of salt and pep­per. Whiz un­til ev­ery­thing is com­bined and the mix­ture is pink.

Heat a fry­ing pan over a low heat and add the oil. Once the oil is melted, add the egg mix­ture and ro­tate the pan to let it all spread out thinly.

Leave to cook for ap­prox­i­mately 3 min­utes, then flip the wrap on to the other side for an­other few min­utes, un­til it is firm.

In a bowl, mash the av­o­cado, squeeze in the juice from one of the two wedges of lemon and add some chopped co­rian­der. Sea­son with salt and pep­per.

Once the wrap is cooked, spread on the mashed av­o­cado, add the smoked sal­mon and sprin­kle the tomato and rocket on top. Squeeze over the juice from the re­main­ing lemon wedge and sea­son with more pep­per. Roll it up as you like or en­joy as an open pan­cake.

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