Serves
6 People
Cooking Time
60 minutes
Season
Autumn
Winter
Dietary
Vegan
Vegetarian
Dairy Free
Gluten Free
Recipe by Alice
Developed for the 2025 Harvest Festival, these Mexican-style wraps were an absolute knockout! The various components work together in perfect harmony, making every bite an absolute pleasure. The nuttiness of the squash, the tang of the green tomatoes, the spice of the chillies, the depth of the carlin peas - all tied together with a dollop of garlic mayo and a sprinkling of fresh coriander. What a treat.
Ingredients
For the refried carlin peas
250g Carlin peas
1 onion
0.5 tbsp smoked paprika
0.5 tbsp ground cumin
0.5 tbsp ground coriander
0.5 tbsp fennel seeds
0.5 tbsp sea salt
For the green tomato salsa
300g green tomatoes
15g sorrel (or parsley or coriander)
Half teaspoon sugar
Pinch of salt
1 tablespoon vinegar
Fresh chilli to taste
To serve
Wraps / tortillas
Roasted veg - squash, carrots, peppers, tomatoes and onions all work well
Garlic mayonnaise or yoghurt
Fresh coriander
Fresh chilli
Instructions
- Quick soak your carlin peas by covering them in boiling water for one hour (or soak them overnight).
- Boil them in plenty of water for about 45 minutes until soft and mashable.
- Slice your onion and fry gently in oil until soft. Add the spices and salt and fry for another minute or two until fragrant.
- Drain the beans and mix into the spicy onion mixture. Roughly mash the beans.
- Roast your vegetables until soft.
- Salsa: chop the green tomatoes finely, and combine with the other ingredients.
- Assemble your wraps with some carlin peas, roasted veg, salsa and garlic mayonnaise.
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