Wealden Times | WT199 | September 2018 | Education supplement inside

Kale, Whipped Feta and Dukkha Wraps
Serves 2
Filled with fresh flavours and textures, the humble wrap gets an
exotic makeover. This impressive dish makes a worthy dinner
party centre-piece but remember to make extra for lunch
tomorrow.
• 2 tortilla wraps
• a handful of fresh kale
• a handful of raw mangetout,
sugar snap peas or
green beans
• 2 radishes thinly sliced
• jalapenos or chilli sauce
such as Sriracha (optional)
Whipped feta
• 1 block feta cheese (200g)
• 200g Greek yoghurt
• zest of one lemon
• black pepper
Dukkha
• 100g sesame seeds
• 100g toasted hazelnuts
• 100g sunflower seeds
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 2 tsp black pepper
• 1 tsp fennel seeds
• 1 tsp sea salt
• rapeseed oil
1Heat the oven to 180c/
gas 4. Mix all the dukkha
ingredients together and place
on a roasting tray. Drizzle
with rapeseed oil. Roast
for approximately 15 minutes.
2Make the whipped
feta by blitzing the
ingredients in a blender (or
whipping by hand with a bowl
and whisk) until combined.
3Warm the tortilla wraps
in the oven for about 1
minute, then assemble: start
by spreading a good layer of
whipped feta all over the wrap
and sprinkle an even layer
of dukkah on top. In a line
down one side of the wrap,
add the kale, beans/peas and
radishes.
Fabulous food
More recipes to make your mouth water
wealdentimes.co.uk/recipes
4If you like your wrap
spicy, add some jalapenos
or a squeeze of chilli sauce.
5Fold each wrap upwards
from the bottom first,
tucking the sides in to ensure
that the filling doesn’t fall out.
Tip
The Dukkah and Whipped
Feta are excellent as dips for
crudités or strips of toasted
pitta bread.
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