The following recipe can be adjusted as you wish, adding more tomatoes, chopped, seeded cucumber or very thinly sliced onions.
Roughly chop, seeds and all, some ripe, flavoursome tomatoes.
No garlic, no tomatoes, no olive oil, no black pepper, just; 3 ripe avocados, peeled and with any blemishes removed Juice of 3 large limes 1-2 small chillies, very finely chopped, with seeds Salt 2 tbsp roughly chopped coriander leaves With a fork, mash the avocados in a bowl until almost smooth – a few lumps are fine.
Serves 4 6 carrots 750g, cut diagonally into 2.5cm thick slices olive oil cumin seeds 1½ heaped tbsp sea salt freshly ground black pepper lemon juice of 1 clear honey 3 tbsp soft goats' cheese 100g dill 1 bunch, leaves picked, roughly chopped nigella seeds good sprinkling Preheat the oven to 200C/gas mark 6. Line a large baking sheet with nonstick baking paper.
Garnishes are obvious: scallions, cilantro, toasted sesame seeds or chopped peanuts come to mind.
Slivered almonds, toasted, chopped walnuts, sunflower seeds, or sesame seeds can add a pleasant crunch and a bit of elegance to your wrap.
1/3 cup chopped nuts or seeds, such as almonds, pecans, pumpkin seeds, sunflower seeds or walnuts (optional) Milk or plain vanilla yogurt Honey or sugar for sweet taste (optional) Gummy worms (optional).
Once cool, roughly chop the seeds.
Crush or chop fennel seeds to coat the lamb.CreditMichael Graydon & Nikole Herriott for The New York Times.
Either carefully roughly chop the seeds with a knife or grind them using a mortar and pestle.
