SATAY TOFU & ROAST PUMPKIN WRAPS

SERVES 4-6 PREP + COOK 40 MINS

¼ cup coconut milk

1 tbsp crunchy peanut butter

1 tsp tamari

400g satay tofu, cut into

3cm-thick rectangles

400g pumpkin, peeled, cut into 1.5cm-thick slices

1 tbsp olive oil

4 spinach and herb wraps

1 gem or cos lettuce, trimmed, whole or shredded

1 cup finely shredded red cabbage

100g snow peas, trimmed, cut into matchsticks

1 red capsicum, thinly sliced

1 yellow capsicum, thinly sliced

1 beetroot, peeled, cut into matchsticks

1 avocado, thinly sliced

1 Preheat oven to hot, 200°C. Line two oven trays with baking paper.

2 Combine coconut milk, peanut butter and tamari in a medium bowl. Dip tofu pieces in mixture to coat, place on one tray.

3 Place pumpkin and oil on remaining tray. Season. Roast tofu and pumpkin 20 mins, turning halfway, until golden.

4 Place wraps on a clean bench. Divide lettuce, cabbage, snow peas, capsicum, beetroot, tofu, roast pumpkin and avocado among wraps. Roll up tightly, cut in half. Sprink le with coriander sprigs and fresh mint leaves, if liked.

TIP Tofu and pumpkin can be eaten warm or cool inside the wraps.