Food Revolution Day 2014 – The Rainbow Salad Wrap

Food Revolution Day 2014 - The Rainbow Salad Wrap

Food Revolution Day 2014

The recipe we made is the Rainbow Salad Wrap. It is simply awesome! You cannot taste the beetroot and is a great recipe to use for kids who do not like veggies! Gaby commented that the meal was far tastier than the one (with the free toy) we normally buy for her at her favourite chicken fast-food store! I am a happy mum 🙂


The Rainbow Salad Wrap

The Rainbow Wrap 2014

Recipe © Jamie Oliver. Photo © MATT RUSSELL. For more Food Revolution recipes, go here:


Serves 6 | 30 MINUTES


This is colourful, seriously tasty and fun to make. Feel free to use other firm fruit and
vegetables that are in season where you live, or leave out the wraps and eat it as a salad, if
you prefer.

Ingredients:
2 small raw beetroots, different colours if possible (roughly 150g)
2 carrots
150g white cabbage
1 firm pear
½ a bunch of fresh mint
½ a bunch of fresh flat-leaf parsley
6 small wholemeal tortilla wraps
50g feta cheese

For the dressing:
5 tablespoons natural yoghurt
½ teaspoon English mustard
3 teaspoons vinegar, such as red wine, white wine or cider
2 tablespoons extra virgin olive oil

  1. Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there’s no need to peel them).
  2. Pick off and discard the wispy ends from the beetroots.
  3. Hold a box grater steady on a chopping board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
  4. Coarsely grate or finely slice the cabbage, then discard the core and add to the bowl.
  5. Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.
  6. Finally, hold the root end of the beetroots and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
  7. Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
  8. Add all the dressing ingredients to a jam jar.
  9. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil.
  10. Drizzle most of the dressing over the salad – just remember you can always add more but you can’t take it away, so be cautious.
  11. Divide the salad between the tortilla wraps, then crumble a little feta over each.
  12. Roll up the wraps, tucking them in at the sides as you go, then serve.

This recipe has been adapted from Jamie’s Kitchen Garden Project, Jamie Oliver Food Foundation’s programme for primary schools. 


 

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