Tony Chiodo's healthy vegie wrap. Photo: Eddie Jim
- pita bread or mountain bread
- Title:Roast pepper dip
- 3 medium red capsicums
- 2 whole cloves garlic
- ¼ cup roasted almonds, ground
- 2 tbsp virgin olive oil
- 1 tsp sea salt
- black pepper
- ¼ tsp lemon zest
- chilli paste or powder (optional)
- Fillings such as:
- baby spinach (or watercress or rocket leaves, washed)
- asparagus, blanched
- snow peas, blanched and halved
- carrot sticks, blanched
- avocado slices
- cucumber sticks
- pickled cucumber or pickled onions
- green olive halves or olive paste
- marinated feta or goats' cheese
- whole mint or basil leaves
To make the dip, place the capsicums and garlic on a tray and into a hot oven (250C) for around 15 minutes or until capsicums start to blister.
Put the capsicums in a plastic bag for 10 minutes to steam. Once cooled, peel and remove the seeds under cold running water. Squeeze the garlic out of the skins.
Place the almonds into a food processor and grind into a fine meal. Add the capsicums, garlic, olive oil, salt, pepper, lemon zest and chilli paste or powder and puree until smooth.
Use immediately or store in a jar in the fridge for up to two weeks. Makes 1 cup.
If using pita bread, split a pita in half to create two sheets of bread. Smother with a generous dollop of capsicum dip. Place greens over.
Working close to you, place your ingredients horizontally: asparagus, avocado, carrot, pickled onion, goats' cheese and basil leaves or whatever you have.
To wrap, take the pita end closest to you, fold over the vegetables and tightly roll, encasing all the ingredients. Your fingers will be covered with dip. Lick your pinkies and quickly wrap your roll in greaseproof paper and slip it into your lunchbox before you think of another filling ingredient to add to it.
This wrap has a short shelf life and ought to be eaten, at the latest, by 1pm (it's just too good to leave any longer.)
- Course - Lunch