Hello #LoyalRoyals
We’re truly benefiting from our ‘Cook Once Eat Twice’ series of recipes which sees last night’s supper transformed into today’s nutritious lunch or dinner. Hope you’ve been able to hang up the apron at least one night this week 😉
Here our harissa-roasted veggies from last night’s couscous salad are rolled into a lunch wrap, with a generous dollop or two of our preservative-free hummus. Add some plant-based foods in the form of sprouts, lettuce and fresh herbs and you’ve got yourself a wholesome lunch.
It’s that easy.
With love from the couch ‘cos we don’t need to cook.
HRH Kathleen
You will need
4 wraps
2 Tbsp of Pesto Princess Harissa Paste
½ tub of Pesto Princess Hummus
2 Tbsp Greek yoghurt
1 head romaine lettuce, picked and washed
2 cups of roasted vegetables (find our Autumn Salad with Roast Veggies & Couscous recipe here.)
1 wheel feta cheese, crumbled
1 cup sprouts
Small handful of fresh mint or coriander leaves, picked
How to
1. Heat a griddle or non-stick pan to piping hot.
2. Onto each wrap, dollop on some Pesto Princess Harissa Paste, Pesto Princess Hummus and Greek yoghurt. Top with lettuce, roasted veggies, feta, sprouts and herbs before closing the wrap.
3. Place the wrap into a hot pan, pressing down lightly with a spatula until the wrap is warm and slightly toasted. Repeat on the other side.
Serves 4.
Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.
Food Assistant: Bianca Strydom.
