2 servings
Ingredients
2 Wrap
(Filling)
3-4 stems Kale -stems and centre ribs discarded and leaves washed and chopped
1 small Garlic clove - minced
1 teaspoon Carwari Japanese Worcestershire Sauce
1/2 Onion - sliced
1/2 Roma tomato -diced/sliced
1/2 Avocado -Sliced into thin wedges
Olive oil for sautéed kale and caramelised onions
Fresh Basil Leaves 8-10 leaves approx.-Sliced thinly
Salt & Pepper
Carwari White Sesame seeds - Lightly toast and roughly ground
(Sauce)
2 teaspoons Carwari White Tahini
1 teaspoon Carwari Japanese Worcestershire Sauce
1 teaspoon Lemon Juice (Freshly squeezed)
1 teaspoon Water
Method
1. Coat the bottom of the pan with olive oil. Heat the pan and add the onion slices and stir to coat the onions with oil. Add a pinch of salt and stirring while cooking and cook until tender and golden brown. Transfer the caramelised onions to a plate
2. Pour 1-2 teaspoons of olive oil on a the same pan and add minced garlic and chopped kale.
Add the worcestershire sauce and stirring. Cook until soft, but not coloured.
3. Prepare the sauce. Put tahini into a small ball and add water then mix. Add the worscestershire sauce and lemon juice and mix until well combined.
4. Smear the sauce and place the sautéed vegetables, tomato and avocado on each wrap. Pour more sauce on top and sprinkle basil, salt & peppers and sesame seeds.