Spinach Wraps, Carrot and Walnut Salad with Tahini Yogurt Recipe
Serves
2
Ingredients
- 1 fat spring onion, finely sliced
- 200g carrots, coarsely grated
- juice of ½ lemon
- 50g walnuts, roughly chopped
- 1 celery stick, finely sliced
- ½tsp nigella seeds
- 2tbsp extra virgin olive oil
- 4 spinach wraps
- salt and freshly ground black pepper
Tahini yogurt
- 2tbsp tahini
- 2tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- juice of ½ lemon juice
- 3tbsp thick Greek yogurt (or non-dairy alternative)
- salt and freshly ground black pepper
Method
Put the ingredients in a small bowl, mix well and season to taste. Use straight away or keep in the fridge for up to three days.
To make up the wraps, generously spread the tahini yogurt onto the wrap.
Add a few spoons of the carrot and walnut salad, roll up the wrap into a spiral and you are ready to go.
Recipe courtesy of The Reverse Your Diabetes Cookbook by Katie and Giancarlo Caldesi.
Kyle Books. Photography: Maja Smend
For your information – in some cases we have suggested changing an ingredient in a recipe for a dairy alternative. We cannot guarantee that this is in line with key diabetes advice.
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