RAINBOW OPEN WRAP

SALAD, FETA & SPICED CRISPY BEANS Packed with a massive four of our 5-a-day, this also heroes black-eyed beans, which are full of protein, iron and B vitamins, especially folic acid, important for any expectant mothers

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the beans well, toss with a good pinch of paprika, tip them into a large non-stick frying pan on a high heat and simply leave to crisp up for around 10 minutes, or until they crackle and pop, then remove to a plate.

Step 2

Meanwhile, in a blender blitz up the yoghurt, half the coriander leaves and all the stalks, and the juice of 1 lime to make a simple, clean dressing, then taste and season to perfection. Run your fork lengthways down the cucumber to create grooves, then finely slice along with the carrot, cabbage, tomato, iceberg and chilli (deseed if you like), either by hand with good knife skills, or ideally, for really beautiful results, on a mandolin (use the guard!).

Step 3

Just warm the flatbreads in the empty frying pan for 20 seconds to make them flexible, then divide the veg between them and top with the crispy beans, a good drizzle of the dressing and a crumbling of feta. Pick over the remaining coriander leaves and add an extra squeeze of lime juice if you like, to taste. Roll them up and tuck in – they’re a messy eat, but totally delicious. And as great as these are on their own, they’re equally brilliant with a little leftover grilled or roasted meat thrown into the mix