Roasted Pepper Pinwheels

Makes 8 pieces

Ingredients for Roasted Pepper Pinwheels

1 red capsicum, cut lengthwise into flat panels (about 4, depending on shape of pepper)
1/2 cup canned chickpeas, rinsed and drained
1 tblspn plain low-fat yogurt
1/2 tspn dark sesame oil
1/2 tspn grated lemon zest
2 tspns fresh lemon juice
2 tspns water
pinch salt
1 spinach-flavoured flour tortilla, about 20 cm
1 cup mixed salad greens

Preparation method for roasted pepper pinwheels

1. Preheat griller. Grill capsicum pieces, 10cm from heat, until charred, about 10 minutes. Transfer to a plate. When cool enough to handle, peel and cut into 1cm strips

2. Combine chickpeas, yogurt, sesame oil, lemon zest, lemon juice, water and salt in food processor and puree until smooth.

3. Spread mixture evenly over one side of the tortilla, leaving a 1cm border. Top with salad greens and roasted peppers. Roll up.

4. Wrap tightly in foil or plastic wrap and refrigerate for at least 1 hour and no more than 4 hours. The roll will get softer and easier to slice as it sits in the fridge before serving. Unwrap and slice crosswise into 8 pieces 2.5cm wide before serving. A serving is two pieces.

5. Send leftovers home with friends to eat that day – these do not keep well.