for 2 person

Roasted vegetables

1	raw beetroot, sliced
200 g	parsnip, cut into sticks
1 ½ tbsp	olive oil
¾ tsp	salt

Pepper & tomato sauce

145 g	roasted peppers in oil, drained, 1.5 tbsp of oil retained
40 g	dried tomatoes in oil (e.g. Pomodori perino della puglia), drained
30 g	almond
1 tbsp	sherry vinegar
¼ tsp	cayenne pepper
¼ tsp	smoked paprika
¼ tsp	salt

Wraps

a little	oil
100 g	chorizo, diced
4	wheat tortilla (each approx. 60 g)
2	hard-boiled egg, sliced
40 g	baby lettuce

How it's done

Roasted vegetables

Mix the beetroot, carrots, oil and salt in a bowl, spread onto a baking tray lined with baking paper

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C.

Pepper & tomato sauce

Place the peppers and the retained oil in a blending cup along with the remaining ingredients, blend until smooth.

Wraps

Heat a dash of oil in a non-stick frying pan. Gently fry the chorizo until crispy, drain. Spread the sauce over the tortillas. Add the roasted vegetables, egg, chorizo and baby salad leaves, roll up.

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