Spiced Lentil & Roasted Cauliflower Wrap with Labneh
Roasted cauliflower and simmered red lentils spiced with cumin, coriander and paprika, rolled in warm flatbread with lemon labneh.
- 60 g red lentils
- 150 g cauliflower florets
- 80 g labneh (strained yoghurt)
- 1 whole wholemeal wrap or flatbread
- 20 ml olive oil
- 3 g ground coriander
- 3 g ground cumin
- 2 g paprika
- ½ whole lemon
- 15 g fresh coriander leaves
- 2 tsp pomegranate molasses
- 3 g sea salt
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Toss cauliflower florets with 10ml olive oil, ground coriander, cumin, paprika, and salt.
- Step 2
Spread on a baking tray and roast for 20–25 minutes until golden and tender, stirring halfway through.
- Step 3
While cauliflower roasts, rinse red lentils and cook in 200ml boiling salted water for 12–15 minutes until soft and beginning to break down. Drain well.
- Step 4
Warm the wrap gently in a dry pan or over a gas flame for 30 seconds per side.
- Step 5
In a small bowl, mix labneh with juice of half a lemon, a pinch of salt, and a drizzle of olive oil.
- Step 6
Spread labneh mixture down the centre of the warm wrap.
- Step 7
Layer roasted cauliflower and cooked lentils on top of the labneh.
- Step 8
Drizzle with pomegranate molasses and scatter fresh coriander leaves.
- Step 9
Roll the wrap tightly, slice in half if desired, and serve immediately.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
