Ingredients
serves 6 (45 minutes)
4 corn cobs, husks removed
1 small red onion, trimmed,
finely diced
1 red capsicum, finely diced
1 tablespoon extra virgin olive oil
1 bunch flat-leaf parsley, leaves
removed, coarsely chopped
1 bunch oregano, leaves
removed, coarsely chopped Salt and ground black pepper, to taste
12 spinach tortillas
2 bunches rocket, trimmed
WHITE BEAN PUREE
2 200g can butter beans, drained
4 garlic cloves, crushed
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
Salt and ground black pepper, to taste
Method
Place a large saucepan of water over high heat and bring to the boil. Add the corn, reduce heat to medium, and simmer for 6-8 minutes or until the corn is tender. Drain and set aside to cool. Cut the corn kernels from the cob and discard the cob.
Place the corn, red onion, capsicum, olive oil, parsley and oregano in a medium bowl and stir until combined. Season to taste. Set aside until required.
To make the white bean puree, place the butter beans, garlic, lemon juice, cumin and coriander seeds into the bowl of a food processor and process until mixture is smooth and combined. Season to taste. Cover and set aside until required.
Place six of the tortillas on a clean surface. Evenly spread half the bean puree over the tortillas. Divide half of the salsa and the rocket leaves between the tortillas and spread across the centre of each one. Fold one end of the tortilla over the filling and firmly wrap around to form a roll. Repeat with the remaining tortillas and the herb salsa mixture.
To serve, slice each tortilla wrap in half.