30 minutes PREP TIME...
This is colourful, seriously tasty and fun to make. Feel free to use other firm fruit and vegetables that are in season where you live, or leave out the wraps and eat it as a salad, if you prefer.
JAMIE OLIVER’S LIVE COOKING LESSON
To celebrate this year’s Food Revolution Day, Jamie will be leading the biggest-ever live cooking lesson and he wants you to join in, wherever you are in the world. You’ll learn to make his tasty, nutritious rainbow salad wrap, especially chosen with kids in mind, so that everyone can get involved.
To help us achieve our goal, we’ve teamed up the educational group, Times Education Supplement (TES), who’ll be streaming Jamie’s live cooking lesson to schools across the world. We want to get one million kids cooking on the big day and, with your help, we can make this happen! Wherever you are in the world, tune in live or watch his pre-recorded video on 16 May – you have no excuse to miss it!
- Box grater
- Chopping board
- Weighing scales
- Large bowl
- Optional: Rubber gloves
- Optional: Knife
- Empty jam jar with lid
- Measuring spoons
- 2 small raw beetroots, different colours if possible (roughly 150g)
- 2 carrots
- 150g white cabbage
- 1 firm pear
- ½ a bunch of fresh mint
- ½ a bunch of fresh flat-leaf parsley
- 6 small wholemeal tortilla wraps
- 50g feta cheese for the dressing
- 5 tablespoons natural yoghurt
- ½ teaspoon English mustard
- 3 teaspoons cider vinegar
- 2 tablespoons extra virgin olive oil
JAMIE'S TOP TIP:
Remember that box graters are very sharp so use them carefully. Hold hard fruit and vegetables with a firm grip and use nice big chunks so that your hands are safely out of the way. When your knuckles get too close to the grater, stop grating and discard the leftovers.
lET'S GET TO WORK ...COOKING METHODOLOGY 101
- Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there’s no need to peel them).
- Pick off and discard the wispy ends from the beetroots.
- Hold a box grater steady on a chopping board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
- Coarsely grate or finely slice the cabbage, then discard the core and add to the bowl.
- Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.
- Finally, hold the root end of the beetroots and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
- Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
- Add all the dressing ingredients to a jam jar.
- Put the lid securely on the jar and shake well.