This article originally appeared in the latest September issue of Foodie: Cooking with Jamie Oliver. Read it here!
Prep time: 30 minutes
- 2 small raw beetroots, different colours if possible (roughly 150g)
- 2 carrots
- 150g white cabbage
- 1 pear
- ½ bunch of fresh mint
- ½ bunch of fresh flat-leaf parsley
- 6 small wholemeal tortilla wraps
- 50g feta cheese
For the dressing:
- 5 tbsps natural yoghurt
- ½ tsp English mustard
- 3 tsps cider vinegar
- 2 tbsps extra virgin olive oil
- Wash the beetroots and carrots. Using a box grater, coarsely grate the root vegetables, and watch out for those fingers!
- Finely slice the cabbage. Remove the stalk from the pear and coarsely grate.
- Tear or finely chop the mint and parsley leaves and add to the bowl.
- Add all the dressing ingredients to a jam jar, secure the lid, and shake well.
- Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil – you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your rainbow salad.
- Drizzle most of the dressing over the salad – just remember you can always add more but you can't take it away, so be cautious.
- Divide the salad between the tortilla wraps, then crumble a little feta over each. Roll up and serve.
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.