with Cherry Tomato Salsa & Burger Sauce
Meal time will be a tasty breeze when you whip up these smokey, garlic lentil-filled tortillas. Great to make, wonderful to eat especially when you include a dollop of our burger sauce and radish salad to serve alongside. *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Cherry tomatoes
1 punnet
Radish
2
Lentils
1 tin
Garlic
2 clove
Salad leaves
1 bag
Mini Flour Tortillas
6
White wine vinegar
1 drizzle
Barbecue seasoning
1 sachet
Tomato paste
0.5 packet
Water
0.5 cup
Plant-based butter
20 g
Burger sauce
1 packet
• Preheat oven to 200°C/180°C fan-forced. • Grate the carrot. Halve cherry tomatoes. Thinly slice radish. Drain the lentils. • Finely chop garlic. Roughly chop salad leaves.
• Slice mini flour tortillas into quarters. • Divide tortilla wedges between two lined oven trays (don’t worry if they overlap). • Toss with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes.
• While tortilla wedges are baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot until softened, 2 minutes. Add garlic, barbecue seasoning, lentils and tomato paste (see ingredients) and cook until fragrant, 2 minutes. • Add the water and cook until slightly reduced, 1-2 minutes. • Stir through the plant-based butter.
• In a medium bowl, combine radish, cherry tomatoes, salad leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide tortilla wedges between plates. • Top with BBQ lentils and cherry tomato salsa. • Dollop over burger sauce to serve.
2535
kJ
Energy (kJ)
25.4
g
Fat
10
g
of which saturates
76.2
g
Carbohydrate
13.8
g
of which sugars
18.2
g
Protein
1779
mg
Sodium
