Make eating your vegies enticing with these multi-textured flatbread, salsa and salad wraps.
Vegies get a bad rap. Rabbit food, bland, boring… these are all the complaints I get whenever I bring up vegetarian options.
But I think it’s really only because there’s an obsession with turning vegetables into meat substitutes, and the thing about a substitute is that it’s never quite the same. Think about it this way: you wouldn’t call a falafel a vegetarian meatball, would you? Falafels are delicious and are absolutely their own thing, but you still wouldn’t be happy with it if you were expecting meatballs.
So, I say lean into it! Vegies have so much character that there’s plenty of flavour to go around. Just layer flavours and textures like you would any other dish and eat seasonally. I promise it’ll never be ‘rabbit food’ again!
Serves 4
30 minutes + 1 hour resting
Ingredients
- 380g (2½ cups) plain flour, plus extra for dusting
- 2 tsp sugar
- 100g yoghurt
- 150g potato (about 1 potato), cooked and mashed
- 60ml (¼ cup) olive oil, for frying
- 1 bunch spring onion, trimmed and cut into 20cm lengths
- ¾ cup olive oil
- ½ cup chopped parsley
- 1 lemon, juiced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli flakes (optional)
- 2 corn cobs
- 2 zucchini, cut into 0.5cm-thick rounds
- 1 Spanish onion, finely chopped
- ¼ cup finely chopped coriander
- 2 long red chillies, sliced
- Juice of 1 lemon
- 1 tbs olive oil
- 2 large avocados, halved, pitted and sliced
