HEALTHY VEGGIE TORTILLAS

Monday nights in our house are date nights. Every Monday night, Mike and I go somewhere for a meal, practising strict SOP of course. Mostly, it's just a cheapie. Maybe a bowl of Malaysian noodles or a pizza. But last Monday night, we treated ourselves to gourmet fish and chips (Mike), Sarawak pepper seafood pasta (me) followed by the richest cake you've ever seen (me), a creme brûlée (Mike) and an Argentinian Malbec to accompany the feast. It was out of this world. But the guilt was only matched by the horror of checking my weight on our bathroom scale the next morning. So Tuesday, I decided was going to be Veggie Tuesday! It was pure serendipity that, on Monday, my good friend Stacy shared a recipe for a very healthy, but delicious-sounding salad. So Tuesday, we stocked up on all the ingredients plus a few more. The end result was beyond yummy and very satisfying. Thank you, Stacy! 😘 I'm thinking very seriously of continuing this routine, starting with Tuesdays only but who knows, we may end up adding a few more healthy days of the week. Stay well.

INGREDIENTS (for 2 pax)

4 ready-made tortillas (I like the El Paso ones)

Deconstructed Guacamole

1 large ripe, but firm, avocado, chopped

1 large tomato, chopped

1/2 red capsicum, chopped

1 small red onion, chopped

1 jalapeño pepper, chopped (I pickle mine first but you don't have to)

juice of two limes

salt and pepper

Stacy's Salad ( everything finely chopped)

1 broccoli crown,
1/2 head cauliflower
2-3 carrots
1 small bunch kale (stems removed)
1/4 cup parsley
½ cup sunflower seeds
½ cup almonds, chopped
1 cup dried berries (cherries, cranberries, blueberries)
Juice of one lemon
2 tablespoons rice vinegar (or other mild flavored vinegar)
2 tablespoons maple syrup
Salt & pepper (to taste)

METHOD

To make your guacamole, just combine all the ingredients and toss well. I like mine chunky so I don't mash the avocado but do make it to your taste.

To make the salad, in a large bowl combine all the chopped veggies, dried berries and nuts.

Combine the liquids, salt and pepper and add the dressing to the salad, tossing well.

Wrap your tortillas in foil and place in preheated 140C (120C fan-forced) oven for 10 minutes.

Remove warmed tortillas from oven, place a generous splodge of guacamole in the middle and spread it out.

Place another few spoonfuls of salad on top and wrap. Don't worry if you've over- filled the tortilla and all that goodness spills out. It's even more fun when it's messy.

By the way, because there is no oil in the salad, it will keep fresh in a Tupperware container in the fridge for a week!