Orange-lentil and shiitake wraps recipe

Compiled and styling by Raphaella Frame-Tolmie Recipes and food production Jesse and Jamie Friedberg Photograph Sean Calitz Ingredients: 3 garlic cloves ¼ cup rice wine vinegar 3T orange juice 1T honey 1T soy sauce 2T white or yellow miso a pinch of red pepper flakes 2 cups basil leaves 1 cup coriander 3T toasted sesame oil sea salt and black pepper 1½T extra-virgin coconut oil ½ shallot, diced 170g shiitake mushrooms ¾ cup cooked lentils 2t apple cider vinegar 4 small tortillas 1–2 avocados ¾ cup grated carrots micro herbs and orange zest Directions: To prepare the sauce, pulse the garlic cloves, rice wine vinegar and orange juice in a food processor. Add the honey, soy sauce, miso, red pepper flakes and herbs and pulse a little further – the mixture should be slightly textured. With the motor going, drizzle in the sesame oil. Season to taste with salt and pepper. Heat half a tablespoon of coconut oil in a large frying pan. Add the diced shallot and sauté until just translucent. Add the mushrooms and a pinch of salt, and simmer for about four minutes until they begin to reduce. Add the remaining coconut oil, lentils, a pinch of salt, and pepper, and sauté to warm through. Stir in the vinegar. To assemble, char the tortillas slightly on a stove flame or braai. Smash about a quarter of an avocado down the centre of each wrap and top with a handful of grated carrots, a portion of the mushroom mixture and a generous dose of the sauce. Enjoy warm, topped with micro herbs and orange zest. Serves 4 To see our other fresh citrus recipes, see page 120 of our October 2012 issue, on sale now... Skinny Legs & All Luxury Café, 70 Loop St, Cape Town, 021-423-5403,