Roasted pumpkin, labne, beetroot and pesto wrap

Roasted pumpkin, labne, beetroot and pesto wrap

By
From
Tiffiny's Lighten Up Cookbook
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
200g pumpkin, peeled and finely sliced
1/2 tablespoon extra-virgin olive oil
freshly ground black pepper
2 beetroots, peeled and grated
2 tablespoons lemon juice
1 tablespoon flat-leaf parsley, chopped
2 wholemeal pita breads or mountain bread wraps
2 tablespoons labne
50g baby spinach
2 tablespoons pine nuts, toasted
2 tablespoons pesto
salt

Method

  1. Preheat oven to 180ºC.
  2. Place pumpkin slices in a single layer on a lined baking tray. Drizzle with the oil and season with salt and pepper. Roast in the preheated oven for 10–12 minutes, until golden brown and cooked through. Set aside to cool.
  3. Mix the beetroot with the lemon juice and parsley. Season with salt and pepper.
  4. To assemble, lay breads out flat and smear a tablespoon of labne down the middle of each. Cover the bottom three-quarters of the bread with a single layer of pumpkin slices and spread half of the beetroot mix over the pumpkin. Top with spinach leaves, scattered pine nuts and small dollops of pesto. Roll from the filled edge up towards the empty quarter of the bread, taking care to tuck the ingredients in as you go. Cut each wrap in half and serve.

Note

  • Labne can be purchased in speciality Middle Eastern stores or you can make it yourself. Using unsweetened Greek-style yoghurt, place the yoghurt in a cheesecloth-lined colander to drain. Depending on the quantity, it may take a few hours so keep it draining in the fridge. When it is quite thick add a little salt to taste.
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Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
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