These bright, crunchy vegetable wraps are a recipe created by the Cookery School team. Light and vibrant, they make for a brilliant starter or canapé on a summers evening and can be prepped in advance – so long as a damp cloth is kept over the wraps when in the fridge to stop the filo pastry from drying out. Simply cook just before you are ready to serve.
Ingredients (Serves 4)
For The Vegetable Wraps
1 medium raw carrot
1 medium raw beetroot
handful of greens (kale, spinach, chard), roughly chopped
handful of soft herbs (parsley, dill, mint) roughly chopped
25g butter or coconut oil, melted
1/2 tsp lemon zest
generous dose of seasoning
drizzle of olive oil
8 sheets of filo pastry
For The Herb Dip
handful of parsley
handful of mint
handful of dill
extra virgin olive oil
pinch of ground almonds
salad leaves to serve
Method (Difficulty: Medium / Time: 25 Mins)
Pre-heat the oven to 200ºC
Begin by making the filling. Use a spiraliser, julienne peeler or a sharp knife to cut the carrot and beetroot into thin strips. Add the chopped greens and chopped herbs.
Season with salt, pepper and some lemon zest. Add a drizzle of extra virgin olive oil and allow the vegetables to soften a little.
Lay 4 of the filo sheets out on the table and brush each of them with some of the melted butter or coconut oil. Season the filo with the salt and pepper, a little lemon zest and some chopped herbs. Lay the remaining 4 sheets over the top and press down to seal.
Cut the filo sheets in half, leaving 8 strips. Put a good amount of the vegetables a 1/4 of the way up each strip, fold the edges and roll the wraps up to create a strudel shape, sealing the end with either butter or coconut oil.
Pop the little wraps into the oven for 12-14 minutes, or until golden and crisp. In the meantime, blend together the ingredients for the dip, adding enough olive oil to make it spoonable – season and spoon into a bowl for dipping. Serve the dip with the crunchy wraps and a handful of salad.