The finished recipe. Hummus and Roasted Vegetable Wholemeal WrapIngredients 1 to 6. 1 wrap, about 60 g Wholemeal wrap. 50 g Hummus (A generous spread. Hummus is 17% fat, and at 50 g it is a bigger share of the fat than the oil. Shop-bought. Reduced-fat versions are nearer 200 kcal.). 80 g Courgette. 80 g Red pepper. 40 g Red onion. 1 tsp (5 g) Olive oilIngredients 7 to 10. 30 g Spinach. A squeeze Lemon juice. 1 tbsp (10 g) Pumpkin seeds. To taste SaltStep 1. Heat the oven to 220°C. Cut the courgette into rounds, the pepper into strips and the onion into wedges, toss them with the oil and salt, and spread them in one layer on a tray.Step 2. Roast for twenty-five minutes, turning once, until the edges have charred. Let them cool a little.Step 3. Warm the wrap. Spread the hummus over it, lay on the spinach, then the vegetables, squeeze over lemon and scatter the seeds. Roll tightly and cut across.
Fuel8
