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Recipe Grilled Fennel & Rainbow Chard Wraps

Ever look at a bunch of rainbow chard and think, holy cow that's the most beautiful medley of colours I've ever seen in a veggie what can I do with rainbow chard?? Well it's simpler than you might've thought!

You will need

Serves 4

  • 4 large wraps
  • 1 jar plant based Persian feta
  • 2 baby fennel, thinly sliced
  • 2 tablespoons olive oil
  • 4 pieces rainbow card, stalks thinly sliced, leaves left whole
  • 2 tablespoons Kalamata olives, roughly torn
  • 4 teaspoons pine nuts
  • Salt
  • 1/2 lemon, juice only

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Directions

10 mins to prep

15 mins to cook

  1. Step 1

    Add olive oil to a hot pan over a medium heat. Grill the fennel slices on each side for a few minutes, until it begins to soften and brown.

  2. Step 2

    Spread your dairy-free feta in a straight line across the wraps, and place grilled fennel slices on top. Then lay the rainbow chard leaves across the top, and sprinkle their colourful crunchy stems, olives, pine nuts, salt, a drizzle of olive oil and a squeeze of lemon juice.

  3. Step 3

    Roll one edge of the wrap over, tuck in the base and continue to roll until the fillings are enclosed.

  4. Step 4

    Revel in the ridiculous freshness of your lunch!

Recipe: Simon Toohey