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For a simple vegetarian lunch, Mark Dodson's wraps are hard to beat. Similar to a Mediterranean ratatouille, the vegetable filling of courgettes, aubergine, peppers and garlic are balanced by the herbed cream cheese.
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First, blanch the tomatoes. Bring a pot of water to the boil and add the tomatoes. Cook for 5-10 seconds and then drain. Once cool, skin and de-seed, then cut into a 1.5cm dice
Place a frying pan over a low-medium heat. Once hot, lightly cook the aubergine, peppers and onion - one by one - until tender. Transfer the vegetables to a large pan and mix well
100ml of olive oil
5
Place the pan over a low-medium heat and cook for 5-10 minutes. Just before making the wraps mix in the diced tomato, add a touch more seasoning if needed
6
For the herbed cream cheese, remove the cream cheese from the fridge and allow to soften for 10-15 minutes
150g of low fat cream cheese
7
Place all the ingredients into a mixing bowl and whisk until combined
Spread the cream cheese mixture down the middle of each tortilla wrap, followed by the warm veggies. Roll-over one edge of the wrap to cover the filling and continue rolling until the contents are sealed. Serve immediately
Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.
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Vegetable and cream cheese wrap
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