Closing Salad Wrap

Recipe by Lucy Heaver and Aisling Coughlan
Footage by Chris Middleton

This vegan wrap strikes the honest balance of creamy, crunchy, and zesty with a slew of novel greens and a rich tahini sauce.

Within the event you’re looking to search out a filling meal, this wrap delivers flavor in every bite!

• 4 squares mountain bread or identical
  

• 2¾ oz. cashew cheese
  

• 4 lettuce leaves, shredded
  

• 4 slices pickled beetroot
  

• ½ carrot, finely grated
  

• ½ avocado mashed with 1 tsp. lemon juice
  

• ½ puny cucumber, sliced
  

• ¼ red capsicum (bell pepper), thinly sliced
  

• ¼ red onion, thinly sliced
  

• 2 puny handfuls alfalfa sprouts
  

• Runt handful sunflower kernels (non-compulsory)
  

• 2 tbsp. tahini
  

• Juice of ½ lemon
  

• 1 puny garlic clove, beaten
  

Instructions:

1. Make the tahini sauce by combining the ingredients and 3 tablespoons water in a puny screw-high jar, close the lid and shake effectively till mixed.

2. For every wrap, lay two squares of mountain bread on high of every various. Roughly spread the cashew cheese onto the bread and put together the lettuce in a line on one aspect of every wrap.

3. Layer on the leisure ingredients, ending with a trim drizzle of tahini sauce and a sprinkling of sunflower kernels, if using. Season with black pepper.

4. Fold over the bottom of every wrap and roll over the shorter aspect, looking to gain the total ingredients as you roll. Roll up fully and encourage.