with salad and pesto sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Green Pesto
30 grams
Salad Leaves
40 grams
Wraps
3.996 unit(s)
Falafel
160 grams
Diced Butternut Squash
300 grams
Yoghurt
75 grams
Carrot
1 unit(s)
Grilling Cheese
200 grams
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut squash onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
- When the butternut has been cooking for 10 mins, place the falafels onto a separate lined baking tray.
- Pop onto the middle of the oven and cook until warmed through, 8-10 mins.
- Once cooked, crumble the falafel into smaller pieces.
- Meanwhile, trim and grate the carrot. Mix the carrot together with the yoghurt. Season taste with salt and pepper.
- Just before serving, toss the salad leaves with a drizzle of oil. Season to taste with salt and pepper.
- Pop the tortilla wraps (2 per person) into the oven to warm, 1-2 mins.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. Thinly slice the cheese.
- Once hot, add the cheese and fry until golden, 2-3 mins each side.
- Serve cheese, warmed wraps, butternut, tossed salad, creamy carrot, pesto and falafel separately.
- Assemble your wraps yourselves at the table.
4230
kJ
Energy (kJ)
1011
kcal
Energy (kcal)
45.3
g
Fat
21.1
g
of which saturates
107.4
g
Carbohydrate
30.5
g
of which sugars
14.5
g
Dietary Fiber
38.9
g
Protein
0
mg
Cholesterol
6.57
g
Salt
