10 Quorn fillets, defrosted and torn into
• 100g sumac
• 1 lemon, juice
• 4 cloves garlic, crushed
• ¼ tsp cracked black pepper
• 500g easy cook long grain rice
• 1 litre vegetable stock
• 1 tbsp rapeseed oil
• 100g onion, chopped
• 2cm root ginger, peeled and finely crushed
• 400g butternut squash, cut into 1cm dice
• 100g chick peas in water, drained
• 200g aubergine, cut into 1cm dice
• 200g broccoli, cut into small florets
• 1 tbsp rapeseed oil
• 5 eggs, beaten
• 10 tortilla wraps
• 200g coriander, roughly chopped ( 1 tbsp
reserved for garnish)
• 100ml olive oil
• 100g Red onion, finely sliced
• 300g Red pepper, finely sliced
• 100g Greek yoghurt
Food trends today are reflective of the ever changing pressures on our time to sit & eat properly so hand held food has evolved from grabbing a pie or a pasty to food that includes health & wellbeing, interesting flavours & spices whilst representing value for money. A Quorn sumac and vegetable kaathi roll with herb & yoghurt dressing seemed to fit this remit quite nicely!
1. Pre-heat the oven to 180°C/Gas Mark 4.
2. Mix the Quorn Fillets with sumac, lemon juice, half the
garlic & black pepper, place on a baking tray and cook in the
oven for 10-12 minutes.
3. Cook the rice in the vegetable stock until all the liquid has
been absorbed. Keep warm.
4. Heat 1 tbsp oil in a large pan, add the onion, ginger,
remaining garlic & butternut squash and allow to cook for
5-7 minutes until the onion and squash has softened. Stir
in the chick peas, aubergine & broccoli and continue to cook
for a further 5 minutes until the vegetables are just soft.
Stir in the Quorn mixture.
5. Cook the tortillas; heat 1 tbsp rapeseed oil in a frying pan.
Meanwhile, place the beaten eggs in a large flat dish and
dip the wraps through the mix. Fry each tortilla until golden
brown, keep warm.
6. Make the coriander dressing; blend the coriander with olive
oil and reserve for later.
7. Assemble the wraps; dividing the mixtures between each
tortilla. Place the cooked rice just off center on the warm
tortilla wrap, then add the Quorn mix next to the rice.
8. Dress with red onion & red pepper and coriander then
drizzle over the coriander oil and yoghurt.
9. Fold the wrap from the bottom up first then bring the top
down and fold from the left to the right ensuring it remains
tight and roll. Wrap in greaseproof paper and foil and cut on the diagonal
Keep a 4cm gap around all the way around the edge of
the wrap to allow sufficient wrapping without filling
falling out. If leaving the top open on the wrap add a wrap add a
bit more dressing and garnish.