BLT panzanella
Combine the elements of a BLT – salty bacon, crisp lettuce and sweet tomatoes – with golden croutons and a vinegary dressing for a twist on a panzanella
Mango & chickpea coronation wraps with coriander cashew chutney
Serves 2
Easy
Prep:
No cook
Enjoy a flavour-packed veggie take on coronation wraps, featuring chickpeas, mango, spring onions, cucumber and spinach with a chilli, cashew and coriander chutney
Skip to ingredients
- 4 tbsp vegan mayonnaise(or regular, if you prefer)
- 2 tsp hot or mild curry powder
- 1 tbsp mango chutney
- 1 limejuiced
- 400g can chickpeasdrained
- ½ mangocut into 1cm pieces
- 2 spring onionsfinely chopped
- 2 tortilla wraps
- few handfuls of spinach leaves
- ¼ cucumbercut into batons
For the chutney
- ½-1 green chillichopped
- small bunch of corianderroughly chopped
- 2 spring onionsroughly chopped
- 25g cashewsroughly chopped
- 1 limeor lemon, juiced
Nutrition: Per serving
- kcal626
- fat35g
- saturates4g
- carbs53g
- sugars13g
- fibre12g
- protein17g
- salt1.04g
Method
step 1
Mix the mayo, curry powder, mango chutney and lime juice together in a large bowl. Season. Tip in the chickpeas, mango and spring onions. Toss well to combine.
step 2
Whizz the chutney ingredients together in a small food processor, adding a splash of water if needed, until mostly smooth.
step 3
Put the wraps on plates, spoon on the chutney and spread it over. Pile the spinach and cucumber on top. Spoon over the chickpeas – you may not be able to fit them all in (see tip, below). Roll up the wraps tightly, cut in half and serve.
