Jamie Oliver's Rainbow Salad Wrap
World-Record Breaking Wrap
If youâ€™ve ever wanted to call yourself a Guinness World Record breaker, hereâ€™s your chance. This Friday, May 16, British chef Jamie Oliver will attempt to break the record for "most participants in a cookery lesson in 24 hours (multiple venues)" using his recipe below for a Rainbow Salad Wrap.
Wash the beets and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (thereâ€™s no need to peel them). Pick off and discard the wispy ends from the beets.
Hold a box grater steady on a cutting board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl. Coarsely grate or thinly slice the cabbage, then discard the core and add to the bowl. Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl. Finally, hold the root end of the beets and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
Add all the dressing ingredients to a glass jar. Put the lid securely on the jar and shake well. Have a taste and see whether you think it needs a bit more yogurt, vinegar or oil â€“ you want it to be slightly too acidic, so that itâ€™s still nice and zingy once youâ€™ve dressed your rainbow salad.
Drizzle most of the dressing over the salad â€“ just remember you can always add more but you canâ€™t take it away, so be cautious.
Divide the salad between the tortillas, then crumble a little feta over each. Roll up the tortilla wraps, tucking them in at the sides as you go, then serve.