Colourful and child-friendly with a special finish by La Rambla
PREPARATION & COOKING TIME: 30 MIN
2 small raw beetroots
Fresh flat-leaf parsley
6 small wholemeal tortilla wraps
50gr feta cheese
For the dressing:
5 tablespoons natural yogurt
½ teaspoon English mustard
3 teaspoons cider vinegar
2 tablespoons La Rambla extra virgin olive oil
1. Grate the carrots, cabbage, pear and beetroots, and place into a large bowl.
2. Finely chop the mint and parsley, and add to the bowl.
3.Add all the dressing ingredients into a jam jar and shake well. Drizzle over the salad.
4.Divide the salad between the tortilla wraps and then crumble a little feta over each. Roll up the wraps and serve.