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Lally's Salad with Minted Wraps

Taken from the 'Festival Favourites' chapter in our new 'Honeybuns All Day Cook Book', this recipe is inspired by Emma's backpacking adventures in Sri Lanka a million years ago, or so she says it feels. The flavours of the food she enthusiastically tried out were memorably fresh and beautifully balanced betwixt sweet and savoury.

Gluten and dairy free Lally's Salad with minted wraps

This is a yummy recipe to inspire you to cook around the camp fire - food for happy campers we say! 

MAKES 2 WRAPS

FREE FROM GLUTEN / DAIRY

Salad

100g peanuts, toasted

1 red chilli, finely chopped

1 tbsp lime juice

2cm piece root ginger, finely chopped

2 tbsp Satay Sauce

2 tbsp fresh coriander, chopped

2 tbsp dried coconut, curls or fresh

1 mango, peeled, stone removed and diced

1 tbsp honey

Wraps

2 tbsp rapeseed oil, for frying

2 eggs

2 tbsp coconut milk

1 tsp honey

2 tbsp fresh mint, finely chopped

Finely grated zest of ½ a lime

Place all the salad ingredients into a bowl and mix well.

To make the wraps, place half the rapeseed oil into a frying pan on a high heat. Whisk together the eggs, coconut milk, honey, mint and lime zest in a bowl until well combined.

Place half the mixture into the frying pan and quickly tilt the pan to ensure the egg mixture covers the whole of the bottom of the pan. Allow the mixture to set so that when you gently lift the edge it is starting to brown. You may need to reduce the heat as they burn quite quickly. Gently turn the wrap over to brown the other side. Once cooked, slide the wrap onto a plate and set to one side. Repeat this process with the other half of the mixture for the second wrap. Allow both wraps to cool completely.

To finish, spread half of your salad through the centre of each wrap, then roll up and serve.

STORE Best eaten on the day 

TIP The mango can be substituted for nectarine if you prefer

Honeybuns All Day cook book

This recipe extract is from 'Honeybun’s All Day Cook Book' by Emma Goss-Custard, published by Honeybee Books. 

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