Recipe and styling by Robyn Timson
Blanch the spinach with half of the tarragon and parsley in boiling, salted water until tender but still vivid green, 2 – 3 minutes. Remove from the water and plunge into a bowl of iced water to stop the cooking process and retain the bright colour. Squeeze the water out of the spinach and herbs before blending in a food processor to a fine purée. Add the spinach and herb purée to the basic dough mixture at the same time as the oil and the water, then add the extra 15ml (1 tbsp) flour. If the dough seems too sticky add a little more flour. Cook wraps according to the instructions in the basic plain wraps recipe. To assemble the wraps, place the lamb, feta, anchovies, pistachios, Rosa tomatoes, remaining herbs, red onion and butter beans onto the wraps and roll or wrap as desired.Spinach and herb wraps with lamb, pistachios and feta
Ingredients
Instructions
