Welcome to Cook: 30.
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I'm Jeremy Dixon's
from the Revive Cafes
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in Auckland, New Zealand.
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And I also wrote the
Revive Cafe cookbooks.
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And today,
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I'm gonna share with you
some delicious cafe meals
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that you can cook
in your very own home.
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Cook: 30 Food is all
about using delicious,
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whole food
plant-based ingredients.
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We're gonna be
using protein sources
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like nuts, beans and lentils.
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Whole grains like
brown rice and quinoa,
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fresh fruit and vegetables
and tying it all together
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with international flavors
and fresh herbs and spices.
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And the best part
about Cook: 30 Food
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is you do not
have to spend hours
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slaving away in the kitchen.
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In the next 30-minutes,
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I'm gonna show you
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how you can
cook a delicious meal
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for your family
and they will love it.
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On the menu today, we have,
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Turkish falafel wraps,
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served for salad vegetables,
hummus and a tahini dressing.
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We have Spanish
smoked potato wedges
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and to finish off, a
healthy banoffee pie.
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Cooking food in a short time
does not happen by accident.
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You need to make
sure you're well prepared
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in your kitchen set up
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We've got a nice
clear work space.
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All the dishes are out
that we're going to be using.
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Hot pan on the stove.
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The oven is heated to
400 degrees Fahrenheit,
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which is around 200 Celsius...
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We've got our
food processor ready,
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sharp knife and a chopping board
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and our fridge and
our pantry are stocked
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with all the
ingredients we're going to need.
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So, let's get underway.
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To start with, we want to
get the witches in the oven
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because they're
gonna take longest to cook.
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I just got some potatoes here.
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We want a round about
four potatoes, four potatoes,
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about a potato per person
but these are quite small,
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so I might do a couple of extra.
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And you can never have
too many wedges as well.
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Just gonna chop
these up into wedges,
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so chop them in half
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and then we just
chop them into wedges,
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so just go around
like that and chop them.
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I'm actually keeping them thin,
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you don't want
to make it too thick
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or they take too long to cook.
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So again, you
start, start with a half
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and then just chop
around 45 degrees, 90 degrees.
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Next degrees we'll have lettuce
and just put them in the bowl.
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And when we're chopping,
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we want to chop
down the thin inside,
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and that means we're
going to get nice sharp wedges,
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and they gonna be nice and thin.
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At the end of the day,
any odd shape will be fine.
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But probably the main
thing is just keeping them
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nice and sharp,
and nice and thin
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that will make
them fast cooking.
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Potatoes can take up to,
you know, 40 minutes to cook.
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So, in 30 minutes,
we want to make sure
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we're taking
few little shortcuts
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like cutting them
thin and just probably--
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Oop, it's a little bit
of a naughty bit on there.
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So keeping them nice and
thin and we're going to use it
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at slightly hotter temperature.
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We're going to
be cooking them at
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200 degrees Celsius
which is 400 Fahrenheit.
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And if you're
cooking things fast,
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the important,
one important thing
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is to make sure they're
evenly covered with oil.
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You don't need much oil,
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but just an even
covering is really important.
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So I just want to
put them in a bowl
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so we can shake it up
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with the oil and
get a nice even coating.
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The spice I will be using today
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is smoked paprika
and it's available
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in pretty much
most supermarkets.
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And it's one I recommend
you keep in your pantry
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that just has a
lovely smoky flavor
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it's not hot at
all but recently mild.
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It comes like this,
looks like normal paprika.
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So we're gonna add
around about two teaspoons.
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And we're just going to give it
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a bit of a shake
up to distribute it.
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Then we're gonna add some oil,
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just gonna add
a round about two,
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one to two tablespoons.
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Don't need much at all.
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And just shake it up, so
it's nice and evenly coated.
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In that way we can cook at
a slightly high temperature
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without the risk of burning.
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On to an oven tray...
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just spread it out,
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check these are numb,
haven't been coated yet.
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So you want to make
sure there's lots of gaps.
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These oven
trays are my favorite.
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They're reasonably inexpensive
in most homeware stores
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and you can put
them in the dishwasher
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when you finish,
which is a great plus.
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So get those in
the oven and underway
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I'm gonna pull
those... pull those out
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in around about 25 to 30 minutes
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and they would just be gorgeous.
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So, second job we want to
start at the end of the meal.
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I'm gonna start
with the banoffee pie.
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So we're gonna be
using a food processor
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and while I'm
working on blender,
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you need a food processor.
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I'm going to
start with the top first
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which is the kind
of a cashew cream.
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And the reason we're doing this,
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so we don't have
to clean the blender
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in between all
the different layers.
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So for this we want,
one cup of cashew nuts.
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And half a cup of water.
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And we just kind of blend this,
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we process it briefly.
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There you go.
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Keep that going around.
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And it would make a nice cream.
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So let check it out,
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it's just nuts and
water at the moment.
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It just looks like this.
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So we want to make sure
we give it a good glint,
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so it comes out
nice smooth cream.
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Okay,
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nice and creamy
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so just pour into this jar here.
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And we'll come
back to that later.
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Oops.
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Just give it a
little bit of wipe.
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So, it's the
first part underway.
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Now we're going to
make the, the base.
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So that requires
cashew nuts as well,
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so this time we want one
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cup of cashew nuts...
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one cup of almonds...
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and one cup of dates.
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I'm using whole dates
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but you can actually use,
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you can use chop
dates if you want.
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It's one cup of dates
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and half a cup of water.
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We want this to
be slightly thicker
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so it forms a nice base.
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I first had this
dish probably around
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about 15 years ago.
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And it was just... a
naughty, naughty version.
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And it was just delicious,
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it's just such a
delicious dessert.
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I thought I'll make a
really healthy version,
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so this is what
I've come up with.
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Just the bananas
combined with all these flavors
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and the creaminess,
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it just, just makes
such a lovely dessert.
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It's going.
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Keeps getting good.
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As you can see it's getting nice
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and smooth nearly to
be a suitable for a base.
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Just give it a bit more tuning.
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There we go, it
should be good enough.
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So we're going
to spoon those into
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a nice dish like this.
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This will become our base.
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Now, this looks quite
kind of mushy at the moment,
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which is fine but we
will put it in the fridge
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and it will harden up somewhat.
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So always starts
out quite soft...
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just push the base down.
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And you want all
different layers to sit,
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to show, so just make sure
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we don't make it too high.
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That's two layers done.
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Okay, third layer
is similar ingredients
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so we want to have
two cups of diced dates.
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One and two,
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put any kind of
dates you want...
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in the back on.
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And the secret
ingredient for this layer
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is peanut butter.
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So we want basically
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four tablespoons
of peanut butter.
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And this dessert is quite a...
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it's probably
two and another two.
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This dessert is quite
a rich very intense food.
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So it's not the type of
thing you want to have a lot of.
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We're definitely
using healthy version
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but it still has, does
have a little bit of fat
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with the nuts there.
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So it's not a type of thing
you want to have too much of.
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And we want to have
a cup of water as well.
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I'm just gonna
start off with half a cup
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because all these ingredients,
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they seem to be
different every time so.
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Okay, just little bit more.
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I think that is
looking pretty good.
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With that lovely
date peanut mixture
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which makes a lovely
filling for this pie.
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So, I was gonna spoon that out,
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as you can see
it's a bit darker.
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You know, this
is gonna taste good.
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And now the
ingredient that makes us
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what really special is bananas.
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So, was gonna
chop up some bananas.
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Slice some bananas
and lay them on top.
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This has a really
nice, nice flavor.
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It's quite nice when
you slice some bananas,
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slice some on them
really sharp like diagonal.
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Just gonna layer it out...
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like that.
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This is just
really nice and soft.
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Really goes well
with this dessert.
00:12:36.45\00:12:38.02
And to finish this, just
gonna pour these cashew cream.
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And we're not gonna
to do a complete pour
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because you kind
of lose the banana
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so it's just kind of a...
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just a partial kind of smother.
00:12:51.17\00:12:53.80
You want to see
some of the bananas
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and some of the
lovely peanut filling.
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There we go.
00:12:59.34\00:13:02.31
So, I put that in the fridge
00:13:02.34\00:13:03.68
and it'll be ready by the
time we're ready to serve.
00:13:03.71\00:13:05.88
If you've just
joined us on Cook: 30,
00:13:11.02\00:13:12.65
we are cooking a delicious
meal in just 30 minutes.
00:13:12.69\00:13:16.42
On the menu today, we
have a Turkish falafel wraps
00:13:16.46\00:13:19.39
served with salad vegetables,
00:13:19.43\00:13:20.80
hummus and a tahini dressing.
00:13:20.83\00:13:23.60
We have Spanish
smoked potato wedges
00:13:23.63\00:13:26.30
and to finish off a
healthy banoffee pie.
00:13:26.33\00:13:30.94
Okay, let's make
the falafel patties.
00:13:30.97\00:13:32.54
We need to get some ingredients
from the refrigerator.
00:13:32.57\00:13:35.64
So, we have some chickpeas,
00:13:35.68\00:13:38.58
some cilantro and some soybeans,
00:13:38.61\00:13:43.92
so what we've done here
is we've got some chickpeas.
00:13:43.95\00:13:47.36
And these are just soaked.
00:13:47.39\00:13:48.72
And you can soak them overnight.
00:13:48.76\00:13:50.93
So, not cook just soaks
so is going to drain them.
00:13:50.96\00:13:53.29
And these are an
essential element of a falafel.
00:13:56.53\00:13:59.67
And once you have
soaked, then you can actually
00:13:59.70\00:14:01.04
keep in the refrigerator,
you know, quite a few days.
00:14:01.07\00:14:04.14
So, we're gonna
load all the ingredients
00:14:04.17\00:14:06.07
into our trusted fruit processor
00:14:06.11\00:14:09.21
and we have, so
one cup of these dry...
00:14:09.24\00:14:11.51
These chickpeas that
had been soaked, not cooked.
00:14:11.55\00:14:14.22
You can use cooked ones
if you need to out of a can.
00:14:14.25\00:14:16.52
You just end up with a
more kind of mushy consistency.
00:14:16.55\00:14:19.95
We've got some soybeans
00:14:19.99\00:14:22.99
and we're just going to
put in two cups of soybeans
00:14:23.02\00:14:24.86
just frozen.
00:14:24.89\00:14:26.23
You can use
broad beans, fava beans
00:14:26.26\00:14:27.80
or any kind of
nice green frozen bean.
00:14:27.83\00:14:31.33
These are just delicious
and great here on hand.
00:14:31.37\00:14:35.74
That's exactly two cups.
00:14:35.77\00:14:40.51
And we're gonna
add a teaspoon of salt
00:14:40.54\00:14:44.48
and we're gonna
add some cilantro.
00:14:44.51\00:14:46.78
And this is the best way
to keep herbs in your fridge.
00:14:46.82\00:14:49.35
Basically wrap
it in a paper towel
00:14:49.38\00:14:51.22
and cover with
water, so it's really damp.
00:14:51.25\00:14:54.26
And I'll just keep in
there for a long for, you know,
00:14:54.29\00:14:56.22
up to a week or
even more sometimes
00:14:56.26\00:14:57.93
if you keep them well.
00:14:57.96\00:14:59.46
Just gonna chop that
up to get it started,
00:14:59.49\00:15:01.13
stalks and all,
perhaps not the in bits,
00:15:01.16\00:15:03.26
we will throw those away.
00:15:03.30\00:15:05.93
Put that in here,
00:15:05.97\00:15:07.60
make us a lovely flavor
to these, these patties.
00:15:07.64\00:15:11.31
I was gonna add
some besan flour.
00:15:11.34\00:15:13.61
You could use,
this is chickpea flour,
00:15:13.64\00:15:16.31
also you call chana flour.
00:15:16.34\00:15:18.35
You could also
use homemeal flour,
00:15:18.38\00:15:22.15
if you want to do
possibly rice flour and we want,
00:15:22.18\00:15:25.92
how much we want of this.
00:15:25.95\00:15:28.52
We want half a cup
that's four tablespoons
00:15:28.56\00:15:33.16
or two really big tablespoons,
00:15:33.19\00:15:35.16
one, two,
00:15:35.20\00:15:38.80
three, four.
00:15:38.83\00:15:41.30
And we want some garlic.
00:15:44.01\00:15:46.51
Got some two cloves of garlic,
00:15:46.54\00:15:48.48
I've got two small
and one large clove.
00:15:48.51\00:15:51.01
It is worth a garlic,
00:15:51.05\00:15:52.38
just put it in
your garlic press.
00:15:52.41\00:15:54.12
It's going all and
just get it in there.
00:15:54.15\00:15:56.82
Now, I'm going
to put the onion in.
00:16:00.52\00:16:02.62
So just chop an onion, slice it.
00:16:02.66\00:16:04.89
And we're just gonna, just,
00:16:11.00\00:16:12.33
just chop it into chunks
00:16:12.37\00:16:13.70
just to make the food
processor's job little easier.
00:16:13.74\00:16:16.74
And I think that is all we got,
we've got some cumin powder.
00:16:21.34\00:16:24.81
We want two
teaspoons of cumin powder,
00:16:24.85\00:16:27.68
one, two.
00:16:27.72\00:16:29.98
And let's blend it up.
00:16:33.59\00:16:35.22
That's really a
hot pan ready to go
00:16:45.13\00:16:46.57
that's nice and warm
ready for these guys.
00:16:46.60\00:16:49.70
Look at that, just a
little bit more I think,
00:16:52.37\00:16:54.01
it's looking good but
it's just a little bit chunky.
00:16:54.04\00:16:58.08
We don't want to
be completely fine.
00:16:58.11\00:17:00.38
You want it so
it's just chunky enough.
00:17:00.42\00:17:04.39
That edges are of
little bit of interest
00:17:04.42\00:17:05.75
but they still are
going to stick together.
00:17:05.79\00:17:07.26
Look at that.
00:17:14.86\00:17:17.00
When it starts to
roll around like that,
00:17:17.03\00:17:18.37
that's normally a
good sign it's done.
00:17:18.40\00:17:19.73
So, I pull out the blade
00:17:24.31\00:17:26.61
and there is our falafel
mix ready to go and that's just
00:17:26.64\00:17:29.11
a traditional kind of Turkish
Middle Eastern kind of recipe.
00:17:29.14\00:17:33.42
Oh, there's lots
of different versions
00:17:33.45\00:17:34.78
but it's my version anyway.
00:17:34.82\00:17:36.25
So we want a little
bit of oil in the pan.
00:17:36.28\00:17:40.76
And we're just gonna make
a little falafel size ball.
00:17:40.79\00:17:44.96
So using your hands just make
little balls about that size.
00:17:44.99\00:17:49.83
And just press them down
and we put them in this oil.
00:17:49.86\00:17:54.80
And you can make
them any size if you want.
00:17:57.64\00:17:58.97
If you can make these as burgers
00:17:59.01\00:18:00.34
so just make big ones.
00:18:00.38\00:18:01.74
You can make them as hors
d'oeuvres, make tiny ones.
00:18:01.78\00:18:06.28
Or for this type
of thing with a wrap,
00:18:06.31\00:18:08.02
you kind of want them this size,
00:18:08.05\00:18:11.22
which is kind of just,
just smaller than a golf ball.
00:18:11.25\00:18:14.32
If you want to... these
general much as I could,
00:18:20.50\00:18:22.56
you don't want
to eat these fresh,
00:18:22.60\00:18:23.93
you can't really cook them
00:18:23.97\00:18:25.30
and put them in
the refrigerator.
00:18:25.33\00:18:26.67
But the mixture
keeps really well.
00:18:26.70\00:18:28.04
So, what you can do
is you can make a double
00:18:28.07\00:18:29.40
out of the mixture.
00:18:29.44\00:18:30.77
Put it in the fridge.
00:18:30.81\00:18:32.37
Seal it really well
00:18:32.41\00:18:33.74
and will probably
last several weeks.
00:18:33.78\00:18:37.68
Which is really handy and then
when you want to fry them up,
00:18:37.71\00:18:39.71
you can just bring them
out, roll them up like this,
00:18:39.75\00:18:41.88
it's really easy.
00:18:41.92\00:18:43.62
As you can see they
stick together really well.
00:18:43.65\00:18:47.46
You don't need-- there's
a misconception out there
00:18:47.49\00:18:49.76
you need to put eggs
with everything when you...
00:18:49.79\00:18:52.16
when you making
these type of things.
00:18:52.19\00:18:53.53
So, you don't
these are just great.
00:18:53.56\00:18:58.23
Here we go,
00:19:06.41\00:19:08.64
as it's cooking away.
00:19:08.68\00:19:12.58
Excellent.
00:19:12.61\00:19:14.12
We've got spare mixture,
we can keep in the fridge.
00:19:14.15\00:19:17.05
So I'm now going to
work on the ingredients
00:19:17.09\00:19:20.76
we're going to be using.
00:19:20.79\00:19:23.43
So I just got some
lovely salad vegetables.
00:19:23.46\00:19:26.36
And I'm gonna
present this on a platter
00:19:26.39\00:19:28.10
that's not a big
what... wouldn't chopping board.
00:19:28.13\00:19:31.13
So first ingredient
we want is some lettuce
00:19:31.17\00:19:34.07
and romaine lettuce
is my favorite lettuce.
00:19:34.10\00:19:37.37
It's just always nice
and crisp and crunchy.
00:19:37.41\00:19:39.67
Because it's going in a
wrap, we want to make sure
00:19:39.71\00:19:41.38
we're having it nice and fine.
00:19:41.41\00:19:43.65
So cut it like that.
00:19:43.68\00:19:45.21
Just use it all up.
Use the green end as well.
00:19:50.82\00:19:55.22
Just gonna lay it
on the board like that.
00:19:55.26\00:19:57.23
We've got some nice
lovely vine tomatoes
00:20:02.70\00:20:06.84
and because we're
filling wraps we want to...
00:20:06.87\00:20:08.20
we want to keep this in
mind, so we're gonna slice them.
00:20:08.24\00:20:11.21
In just freeze in
thickly, take off the inner bits
00:20:11.24\00:20:18.21
and just line up all
these beautiful lovely
00:20:18.25\00:20:20.62
fresh ripe vine tomatoes.
00:20:20.65\00:20:24.45
Isn't it lovely?
00:20:36.13\00:20:37.53
I found these lovely
little cucumbers as well
00:20:37.57\00:20:40.30
so, that will be very nice.
00:20:40.34\00:20:41.67
It's quite nice to
slice things differently
00:20:41.70\00:20:43.04
so, I'm gonna slice these really
00:20:43.07\00:20:45.97
diagonally like that.
00:20:46.01\00:20:52.85
Always look for
the different ways
00:20:52.88\00:20:54.22
of slicing things.
00:20:54.25\00:20:55.58
You don't just have to
go up a normal round way.
00:20:58.62\00:21:01.86
And you can slice a slice
of carrot in 20 different,
00:21:01.89\00:21:04.83
different angles and
directions and formats.
00:21:04.86\00:21:08.93
And these can be
used later for salads
00:21:08.96\00:21:10.30
so, don't throw them away.
00:21:10.33\00:21:12.03
Here we go.
00:21:18.11\00:21:19.44
Check on these guys
here, how they're going?
00:21:19.47\00:21:21.78
I'll turn it up a little bit.
00:21:21.81\00:21:25.05
They're happily just
cooking so we leave it about
00:21:25.08\00:21:26.98
two to three minutes preside.
00:21:27.02\00:21:30.19
Look at that
they're starting to brown
00:21:30.22\00:21:31.55
but we'll give them a
little bit more, more time.
00:21:31.59\00:21:34.16
Was gonna add
some beetroot or beet.
00:21:37.59\00:21:39.66
This is really nice and raw,
00:21:39.69\00:21:41.03
so we're just gonna
chop off all the sides.
00:21:41.06\00:21:44.67
Just going to add
some julienne beetroots,
00:21:44.70\00:21:46.20
a really nice ingredient
00:21:46.23\00:21:47.57
to have in these type of things.
00:21:47.60\00:21:49.60
So, I might do
julienne, just basically chop
00:21:49.64\00:21:51.21
into these
little slices like that,
00:21:51.24\00:21:56.51
assemble them together.
00:21:56.54\00:22:00.32
And we're just gonna
really thinly slice them.
00:22:00.35\00:22:04.69
And this is a
beautiful earthy sweet.
00:22:04.72\00:22:08.32
Just delicious ingredient
to have in the wrap as well.
00:22:08.36\00:22:11.49
There's our
salad bit, bit is one.
00:22:16.40\00:22:18.20
And I think we can start
00:22:22.87\00:22:24.21
turning these guys
here, look at that.
00:22:24.24\00:22:28.44
I'm probably getting
it a little bit longer,
00:22:28.48\00:22:29.84
so we'll come back
in two minutes shortly.
00:22:29.88\00:22:31.28
I'm gonna do the
tahini dressing now.
00:22:33.95\00:22:36.48
This is a great
Turkish ingredient.
00:22:36.52\00:22:38.75
Tahini is just
ground up sesame seeds.
00:22:38.79\00:22:41.59
And they make a
really nice dressing
00:22:41.62\00:22:43.29
and it's really quick.
00:22:43.32\00:22:44.83
So, I'm just going to
take a nice little bowl.
00:22:44.86\00:22:46.90
We want four tablespoons
one, two, three, four of tahini,
00:22:46.93\00:22:52.93
it's just a lovely
paste, this is kind of like
00:22:52.97\00:22:54.30
a liquidly peanut butter.
00:22:54.34\00:22:56.54
We also want some lemon juice.
00:22:56.57\00:23:00.64
So, we want four
tablespoons of lemon juice.
00:23:00.68\00:23:04.15
I generally get about
two tablespoons per lemon,
00:23:04.18\00:23:06.25
depending on the lemon,
so I'll squeeze these out,
00:23:06.28\00:23:10.62
one, two, three.
00:23:10.65\00:23:15.26
And this is a great
kind of healthier dressing,
00:23:15.29\00:23:17.69
you can use it instead of
aioli or mayonnaise or whatever.
00:23:17.73\00:23:20.06
So, get into
practice of making it.
00:23:20.10\00:23:22.76
I was going to drain
that through my fingers.
00:23:22.80\00:23:25.87
So open your
fingers a little bit,
00:23:25.90\00:23:27.24
so the juice goes
through but the pips don't.
00:23:27.27\00:23:30.31
Look at that.
00:23:36.14\00:23:38.21
We also want to add
a little bit of salt.
00:23:38.25\00:23:41.95
And we also want to add
00:23:41.98\00:23:43.32
a little bit of
honey for sweetness.
00:23:43.35\00:23:44.69
Just a tablespoon of honey
00:23:44.72\00:23:48.49
and I think that's
all of our ingredients.
00:23:48.52\00:23:51.16
And we're just
gonna stir it up gently.
00:23:51.19\00:23:55.53
You can add garlic
as well to this dressing
00:23:55.56\00:23:58.13
but it ends up... you
have to put it in a blender
00:23:58.17\00:24:00.84
or a food processor, so
it's much easier to do this,
00:24:00.87\00:24:03.24
so starts on this,
I just keep stirring.
00:24:03.27\00:24:06.01
We're a very short time
from a really lovely dressing.
00:24:06.04\00:24:12.91
You can also add
some of that water.
00:24:12.95\00:24:14.55
Little bit runny, so we'll
just add little bit more tahini.
00:24:24.26\00:24:27.76
Here we go.
00:24:27.80\00:24:29.13
Okay, look at how silky that is.
00:24:44.61\00:24:47.28
Just takes a bit of
patience and it's just
00:24:47.32\00:24:48.68
a beautiful little
dressing we can put on a board.
00:24:48.72\00:24:52.92
I've also got some stuff
00:24:52.95\00:24:54.29
from some hummus you make
your own if you've got time.
00:24:54.32\00:24:57.26
But 30 minutes we
can take some shortcuts,
00:24:57.29\00:24:59.39
I just got a nice
capsicum store bought hummus.
00:24:59.43\00:25:03.23
But if you got an
extra five minutes,
00:25:03.26\00:25:04.60
you can just make a
normal hummus recipes
00:25:04.63\00:25:06.70
and add some roasted
peepers to it as well.
00:25:06.74\00:25:10.77
So, that's the two
little pour over things
00:25:10.81\00:25:12.34
which go well, that's all set.
00:25:12.37\00:25:14.81
Better turn these guys,
let's see how they're going?
00:25:14.84\00:25:18.38
Oh, look at that.
00:25:18.41\00:25:20.32
Browning up
nicely, look at that,
00:25:20.35\00:25:22.78
see they go
really nice and crispy,
00:25:22.82\00:25:26.05
lovely falafels.
00:25:26.09\00:25:27.42
Then we go
finish that side there.
00:25:42.27\00:25:44.37
Okay, let's see how
the potatoes are doing?
00:25:44.41\00:25:48.34
Now we really
look at that beautiful
00:25:48.38\00:25:52.08
and golden,
these are just amazing.
00:25:52.11\00:25:56.28
we'll pour them
here; so just cover them
00:25:56.32\00:25:58.92
with a bit of parsley
and they are ready to go.
00:25:58.95\00:26:06.66
I mean crispy
just about a parsley
00:26:06.70\00:26:10.07
to give some color.
00:26:10.10\00:26:12.33
And then during the break,
00:26:12.37\00:26:13.74
I would just get
the banoffee pie out
00:26:13.77\00:26:15.44
and give it a
bit of a sprinkling
00:26:15.47\00:26:16.81
with carob powder
00:26:16.84\00:26:19.74
and it will be all finished.
00:26:19.77\00:26:22.31
So, there we
have, those are done,
00:26:22.34\00:26:26.18
the falafels are done.
00:26:26.21\00:26:27.55
Few minutes to finish off
00:26:27.58\00:26:28.92
and there is our
meal in 30 minutes.
00:26:28.95\00:26:33.39
I'll put some lovely
wholemeal herb wrap in the oven
00:26:33.42\00:26:35.89
just warm them up a little bit.
00:26:35.92\00:26:37.59
And that forms
the basis of the wrap.
00:26:37.63\00:26:39.46
And then we just add
all our lovely ingredients.
00:26:39.49\00:26:41.43
I'll start with some
lettuce on the bottom.
00:26:41.46\00:26:45.83
Some tomato and
you can customize it
00:26:45.87\00:26:49.54
and use whatever
ingredient you like the best.
00:26:49.57\00:26:51.77
Cucumber, beetroot,
00:26:51.81\00:26:55.28
put some of
those lovely hummus...
00:26:55.31\00:26:57.11
some of the tahini dressing.
00:27:00.72\00:27:02.82
Of course you want to make sure
you got the falafel in there,
00:27:02.85\00:27:08.09
drizzle some of there over.
00:27:08.12\00:27:09.82
And that is how we
make a delicious wrap.
00:27:09.86\00:27:12.79
Thank you for joining
me today on the Cook: 30.
00:27:12.83\00:27:14.76
I hope you've enjoyed
00:27:14.80\00:27:16.13
the new healthy
tips and recipes.
00:27:16.16\00:27:17.80
And I look forward
to seeing you next time.
00:27:17.83\00:27:20.17