17 Nov Roti and tuna wraps served with chickpeas salad and raspberry and strawberry mousse

Posted at 08:26h in Dessert, Fish, Kaapse Kombuis Kuiers op Radio KC, Mains, Recipes, Side dishes & Salads, Vegetables by

Roti and tuna wraps served with chickpeas salad and raspberry and strawberry mousse
Roti and tuna wraps served with chickpeas salad and raspberry and strawberry mousse
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 45 minutes
Cook Time
20 minutes
Roti and tuna wraps served with chickpeas salad and raspberry and strawberry mousse
Roti and tuna wraps served with chickpeas salad and raspberry and strawberry mousse
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 people 45 minutes
Cook Time
20 minutes
Ingredients
Roti and tuna wraps
  • 2 packets Magpie roti's, cooked according to package instructions from frozen
  • 3 tins Tuna in vegetable oil
  • 250 grams crème fraiche
  • 250 ml mayo
  • 1 red onion, peeled and finely chopped
  • A handful of fresh fennel leaves, chopped
  • Some baby spinach leaves to serve
  • Salt and pepper to taste
Chickpeas salad
  • 1 tin Rhodes Chickpeas, drained and rinsed
  • 1 tin Rhodes butterbeans, drained and rinsed
  • 1 cucumber, deseeded and diced
  • 500 grams cherry tomatoes, halved
  • 1 1/2 cups double cream plain yogurt
  • 1/2 cup olive oil
  • 15 ml Hinds dried parsley
  • 15 ml White wine vinegar
  • Salt and pepper to taste
  • 400 grams baby spinach leaves, washed and dried
  • 1/2 loaf SASKO soy and linseed bread, slices cut into cubes
  • Some olive oil, salt and pepper
Raspberry and strawberry mousse
  • 1 packet Trotters raspberry flavoured jelly powder
  • 400 grams Marshmallows
  • 50 grams Butter
  • 750 ml cream
  • 100 ml Rhodes Strawberry Jam
Instructions
Roti and tuna wraps
  1. Mix the tuna, crème fraiche, mayo, onion and fennel together and season to taste.
  2. Spread the mix on some roti’s and add some baby spinach leaves on top.
  3. Roll up tightly and enjoy with the chickpea’s salad.
Chickpeas salad
  1. Mix the chickpeas, beans, cucumber and cherry tomatoes together.
  2. Mix the yogurt, olive oil, parsley and vinegar together and season to taste.
  3. Place the spinach leaves on the bottom of a salad bowl and place the bean mix on top. Place in the fridge.
  4. Toss the bread cubes in some olive oil and season to taste. Toast in a 180-degree oven until golden brown.
  5. Drizzle the dressing of the salad and scatter the croutons and serve.
Strawberry and raspberry mousse
  1. Dissolve the jelly powder in 1 cup of boiling water and keep aside.
  2. Melt the marshmallows with the butter in a saucepan, add the strawberry jam and keep aside.
  3. Mix the jelly into the marshmallow mix and let cool to room temperature.
  4. Whip the cream to stiff peaks and fold into the mousse base.
  5. Place in a bowl in the fridge for at least 4 hours or overnight.