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Ingredients
7 servings
7mini wraps
2 Tbspapple cider vinegar
1 tspcaster sugar
0.5red onion
small, thinly sliced
2 traysportobello mushrooms
2 tablespoonsextra virgin olive oil
1 tablespoonbalsamic vinegar
1 tablespoonmaple syrup
2 tablespoonsMoroccan seasoning
23gpistachio dukkah
pepper
1lemon
200ghummus
Yumi b
1 packetspinach and kale comb
parsley
gourmet garden
Instructions
Step 1
Stir vinegar and sugar in a small bowl until sugar has dissolved. Add finely sliced onion and stir to combine. Set aside.
Step 2
Place mushrooms in a large, shallow baking dish. combine maple syrup, balsamic and 1 tablespoon olive oil and brush over mushrooms. sprinkle with pepper, seasoning and dukkah. Roast 180* 20 min or so whilst you do something else. they need to dry out a little to make them taste better
Step 3
Meanwhile, combine chopped parsley, remaining oil and lemon juice in a small bowl. Divide hummus among bread rounds. Top with spinach, mushroom and drained onion. Drizzle with parsley oil, fold to enclose filling.
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