A power blend of linseed meal, spelt flour, spinach and yogurt form these light wraps from Donna Hay’s latest Fresh and Light magazine. Pack them with lean fillings like colourful vegetables and a smoky eggplant dip for a low-carb lunch, which is high in omega-3 fatty acids, fibre and protein.
An easy-to-make mid-week solution that’s healthy and delicious – who could ask for anything more?
Spinach wraps with baba ghanoush and crisp vegetables
160g baba ghanoush
2 cups baby spinach leaves
2 large carrots, shredded
1 large beetroot, peeled and grated
2 large Lebanese cucumbers, thinly sliced
1 green onion (scallion), thinly sliced
1 cup mint leaves
lemon wedges, to serve
120g baby spinach leaves
2 tablespoons natural Greek-style (thick) yoghurt
sea salt and cracked black pepper
⅓ cup (40g) linseed (flaxseed) meal
⅔ cup (150g) wholemeal spelt flour
- To make the spinach wraps, place the spinach in a large bowl, cover with boiling water and allow to stand for 1 minute. Drain, squeezing out any excess water. Place the spinach, yoghurt, salt and pepper in a small food processor and process until smooth. Place the mixture in a large bowl. Add the linseed meal and flour and mix to combine.
- Turn out the mixture onto a lightly floured work surface and knead until the dough just comes together. Divide the dough into 4 equal portions and roll out each piece between 2 sheets of non-stick baking paper to 20cm rounds. Heat a large frying pan over low heat and cook each wrap for 1 minute on each side.
- To serve, spread 2 tablespoons of the baba ghanoush over each wrap, top with spinach leaves, carrot, beetroot, cucumber, onion and mint. Fold to enclose and serve with lemon wedges.
Buy the magazine now → Donna Hay Fresh and Light, $9.99
Donna Hay’s newest edition of Fresh and Light is jam packed with over 80 healthy recipes. From nutrient rich salads, low-carb dinner options, delectable raw desserts to superfood smoothies, there is something for everyone.