Ingredients
- 2 tortillas
- 4 tbsp Hellmann's Real Mayonnaise
- 30 gram cottage cheese
- rocket leaves picked
- 1 beetroot peeled and shredded
- 2 tbsp pesto
- 2 tbsp coriander
- 1 tsp olive oil
- 1 tsp cumin seeds
- salt
PREPARATION PROCESS
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In a pan, take some olive oil. Once heated, add some cumin seeds and then add the cottage cheese and toss. Keep aside.
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Lay out the tortillas and assemble one at a time.
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Start by spreading each one evenly with 1 tbsp Hellmann's mayonnaise. Next sprinkle over ½ tbsp of the grated parmesan, then the shredded cottage cheese, a little of the rocket leaves, then some of the sredded beetroot. All as evenly as possible.
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Finally, drizzle over a little of the pesto, give a sprinkling of chopped coriander and season well with salt and cracked black pepper, before carefully rolling into a roll.
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Place the roll on a hot dry non stick fry pan to colour and seal or two sides, Just as you would a burrito.
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Roll up in a sheet of paper just as your favourite kathi walla does before serving.
