insideKENT Magazine Issue 53 - August 2016 | Page 58

FOOD+DRINK

SUMMER RECIPES
with a berry twist
Comfort food is usually solely served at cold-weather meals, but there are plenty of
delicious, delightful and downright delectable dishes that use the freshest of summer
ingredients to create a meal that is both light and comforting. Impossible? Not at all!
We spoke to the clever people at www.seasonalberries.co.uk (@britishberries) who
provided us with some incredibly delicious recipes to tempt your tastebuds this season.

Rainbow Chicken Roll Ups
Add a little colour to your lunch with this vibrant mix of beetroot hummus, red stemmed chard, strawberries, carrots and thinly sliced chicken.
Serves 4
• 4x20cm reduced fat tortilla wraps
• 180g pack beetroot or traditional hummus
• 100g red or rainbow stemmed Swiss
chard leaves
• 175g wafer thin sliced chicken roll
• 175g reduced fat soft cream cheese
• Little coarsely ground black pepper
• 150g strawberries, hulled, halved, sliced
• 2 tsp balsamic vinegar
• 1 carrot, cut into long thin slices then into
matchstick strips
• 1 yellow pepper, halved, cored, deseeded, cut
into thin strips

Separate the tortilla wraps then spread each one
with the hummus.
Trim the stems from the chard leaves then cut
the stems into thin matchstick strips and put to
one side. Arrange the leaves over the wraps then
top with the sliced chicken.
Spread the soft cheese in a thick line down the
centre of each wrap then sprinkle with pepper.
Arrange the strawberry slices in a row on the
cream cheese then drizzle with the vinegar.

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Top the strawberries with the chard stems, carrot
and yellow pepper. Roll each wrap up then wrap
in non-stick baking paper and tie with string or
wrap in foil if preferred. Pack into a lunchbox with
a frozen ice block to keep them cold.
Unwrap and cut into slices to serve.