Mediterranean Pinwheels

THESE brightly coloured pinwheels are irresistibly tasty for kids as lunch or a snack.

Or, turn the same ingredients into a Mediterranean wrap for adults, using more veggies and any leftover fresh herbs. To pack in more protein, add canned tuna or cooked chicken.

¼ cup goat cheese or hummus one 25cm flour tortilla or spinach tortilla 3 tbs diced roasted red pepper from a jar, blotted dry

1/8 tsp dried dill

In a small bowl, soften the goat cheese in the microwave on high power for 10 seconds until it is easy to spread. Spread the goat cheese over the tortilla, leaving a small space around the edges.

Add the diced red pepper evenly across the goat cheese and sprinkle with the dill.

Roll up the tortilla very tightly, especially as soon as you start rolling, to avoid a large gap in the centre.

Slice the wrap into pinwheels and serve.

VARIATION:

To make a wrap, once you spread the goat cheese, scatter the roasted pepper and sprinkle with the dill, add

1/3 cup of canned, drained and rinsed chickpeas mashed with 1/8 tsp fine sea salt.

Mix in 1 small handful of torn fresh herbs, such as chives or basil (optional, see the note).

Spread this mixture over the pepper. Top with a handful of salad greens.

Fold the bottom of the tortilla over half of the filling, then tuck it around and underneath the filling, forming a tight roll.

Fold in each side of the tortilla, then roll it up from the bottom. Cut the wrap in half and serve.

NOTES:

Serve with canned chickpeas (drained, rinsed and sprinkled with salt), blueberries or sugar snap peas on the side. The pinwheels and wrap are best when served the day they are made, but can be wrapped in parchment or wax paper and refrigerated for up to a day. Any mix of basil, thyme, chives or oregano works, or substitute ½ tsp dry Italian seasoning.

PREPARATION TIME:

15 minutes 1 serving