Spiced Lentil and Roast Vegetable wrap

Need

• Roast Vegetables

• 1/2 butternut pumpkin peeled and de-seeded. Cut into wedges.
• 2 parsnips, peeled and cored. Cut into wedges.
• 1 Teaspoon cumin seeds
• 1 Teaspoon fennel seeds
• 1/2 Teaspoon dried red chilli flakes
• 1 Pinch pink salt flakes BUY
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY

• The Lentils

• 150 Grams lentils, rinsed and drained.
• 1 Litre water, for steaming
• 1 Teaspoon fennel seeds
• 1 Teaspoon cumin seeds
• 1/2 Teaspoon dried red chilli flakes
• 1 Teaspoon pink salt flakes BUY
• 1 lemons juice only

• Spiced Yoghurt

• 200 Grams Greek yoghurt
• 1 Teaspoon dried red chilli flakes
• 2 Teaspoons ground cumin
• 1 Pinch pink salt flakes BUY

• The Rest

• 1 Batch Naan Bread for serving Recipe
• 200 Grams rocket leaves

Do

1  

Roast Vegetables;

2  

Preheat oven to 200°C. Line a tray with baking paper.

3  

Place all veggie ingredients onto the tray and mix with your hands until the pumpkin and parsnip are evenly coated. Bake for 25-30 minutes.

4  

The Lentils;

5  

Place lentils into the simmering basket. Fill the Thermomix bowl with water to the 1 litre mark. Insert basket. Top lentils with fennel, cumin, chilli flakes and salt. Cook 1 hour/100/speed 3. Remove from bowl and tip into another bowl to cool.

6  

Pour lemon juice into the lentils and stir to combine. Drizzle with a little EVOO as well if you wish.

7  

Spiced Yoghurt;

8  

Place all ingredients into a small bowl and mix to combine.

9  

To assemble, spread wraps with spiced yoghurt and top with roast pumpkin, parsnip, lentils, and rocket.