ith extra barbecue ranch dressing for spooning onto wraps.
nd chill in the fridge, for at least one hour (or
For the batter for the wraps, place the ground nuts, eggs and a pinch of sea salt into a food processor or blender and blend until smooth.
Heat butter or oil in a large skillet on high heat. Reduce the heat to low. Add 1/3 cup of the batter to the pan, swirl the pan to coat. Cook for 1-2 mins on each side until golden. Repeat the process with the remaining batter, keeping the wraps warm.
Fill the wraps with the ricotta, fennel, apple and pancetta. Season with sea salt and pepper and roll up.
For the grilled eggplant: Preheat the
For the lamb, mix all ingredients,
Cook the eggs for 10 mins in boiling water
owl, mix well and chill for about 1 hour.
Mix
Heat 1 tbsp oil in a large frying pan over high heat, add ground lamb and spice mix and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Set aside. Add remaining oil and cook eggplant for 3-5 mins, until browned. Add tomato, chickpeas and cilantro and cook for 2 mins. Return ground lamb to pan and cook for 5 mins, or until cooked through.
Distribute mixture between lettuce and sprinkle with reserved cilantro. Serve with wraps.
In a medium bowl, combine lamb with hoisin sauce. Cover and chill for 30 mins.
Heat oil in a large frying pan. Cook lamb over medium-high heat for 3 mins per side, or until cooked to your liking. Remove from pan, cover and let rest for 5 mins. Slice thinly then distribute between wraps along with cucumber. Roll up to enclose filling.
otus leaves in hot water for 1 hour. Cover the rice
Cook the peppers in boiling water for 10 mins. Drain and allow to cool.
Wrap each pepper piece around a stick of cheese and a sprig of thyme, and secure with a cocktail stick. Heat 2 tbsp oil in a frying pan and saute the pepper wraps until browned. Season with salt and black pepper.
In a bowl, mix the basil, vinegar and 3 tbsp oil. Season with salt, black pepper and a pinch of sugar. Drizzle over the pepper wraps and arrange on plates. Garnish with herbs and serve with bread sticks.
ith plastic wrap and chill for 15 mins.
Heat oil
immer on low heat. Cook for 10 mins. Remove pan from
Heat oil in large skillet on high heat. Saute onion for 1-2 mins, until tender.
Add ground beef; brown well for 4-5 mins, breaking up lumps with the back of a spoon as it cooks.
Stir in tandoori paste. Cook, stirring for 2-3 mins. Remove from heat. Stir in spinach.
For the cilantro yogurt, combine yogurt, buttermilk, cilantro and lemon juice in a small bowl. Season to taste.
Heat chapati according to package directions. Divide filling evenly among chapatis. Roll to enclose. Serve with cilantro yogurt.
saucepan of boiling water for 20 seconds, then cool under
nd do a taste test for salt, adding 1 Tbsp more
Preheat oven to 350\u00b0F. Line a large baking tray with parchment paper.
Toss squash with garlic, oil and honey. Season. Transfer to prepared pan and roast for 30 mins, or until golden and tender. Let cool.
Squeeze garlic from skin then mash. Mix with hummus then spread over wraps. Top with roast squash and arugula. Sprinkle with mozzarella and roll up tightly. Serve.
Process onion, garlic, chili and ginger in a food processor until smooth. Transfer to a bowl. Add soy sauce and stir to combine. Add beef and toss to coat. Cover with plastic wrap. Chill for 30 mins to marinate.
Preheat a grill pan over medium-high heat. Add beef. Cook, in batches, 3 mins each side, or until browned and cooked. Transfer to a heatproof plate. Cool.
Place wraps on a board. Top with cabbage, carrot and beef. Drizzle with satay sauce. Roll up tightly. Serve with extra satay sauce.
Sprinkle steaks with spice mix. Lightly coat a grill pan with oil and place over high heat. Cook steaks for 5 mins per side, or until cooked to your liking. Season then slice.
Top wraps with steak, hummus, tomatoes, lettuce and yogurt. Roll up to serve.
br>Bake at 350\u00b0F for 18 to 22 minutes or