Recipe: Roast Vegetable Wrap

Roast Vegetable Wrap

I just tried this today. It's simple, healthy, and quick. You can add whatever herbs you like. My choice worked well, and allowed me to use some of the fresh rosemary from our garden.

Cooking time: 25 minutes
Preparation: 5 minutes

Ingredients:

• Flat bread
• Sour cream  (don't get "lite" cream. It's gross)
• 1 can lentils
• 1/2 a cauliflower
• Green beans

Flavouring:

• Basil
• Rosemary
• Vegetable powder (like vegetable stock)
• Curry powder

Instructions:

1. Preheat fan forced oven to about 180 degrees for ten minutes (oven temperatures vary)
2. Meanwhile, cut your cauliflower into medium-sized chunks. Chop off the ends of the beans and halve.
3. Put cauliflower in a casserole dish. Drizzle with olive oil. Add dried basil, rosemary, three bay leaves and vegetable powder.  Now half-cover the cauliflower with boiling water. 
4. Put in the oven for about 10-15 minutes, or until al dente.
5. Add in the green beans and lentils. Cook for another ten minutes, then drain and leave to cool.
6. Spread some sour cream onto your flat bread. Add a sprinkle of curry powder.
7. Spoon some of your vegies onto the wrap, roll up, and eat. Add salt if needed.