The idea behind these wraps is to show you different combinations from recipes throughout the book either as a salad or as a wrap without the bread. But it’s all about preparation; if you have already made some of the recipes below then you can use any leftovers to throw together a quick and easy on-the-go lunch. Throughout the book there are loads of side dishes, dressings and salads that can all become wonderfully tasty combinations. Here are a few to get you started but have a go and be creative… it’s time to put your chef’s hat on.

Step 1 – Start with a pulse or a grain. (Cook according to packet instructions.)

Puy lentils

Red rice


Brown rice

Step 2 – Add a cooked or roasted vegetable.

Rainbow Salad with Roasted Vegetables, see page 205

Masala Roasted Root Vegetables, see page 131

Baked Spiced Aubergine, see page 78

Roasted Rainbow Carrots, see page 110

Roasted butternut squash, from Peach and

Butternut Salad, see page 202

Step 3 – 
Add something raw.

Grated carrot

Grated courgette (zucchini)

Kale massaged with a little lemon juice

Chopped cabbage


Step 4 – 
Add chopped herbs.


Coriander (cilantro)



Step 5 – Add a dressing or a dip

(choose from those on page 82).

Step 6 – Sprinkle with nuts or seeds:

You could add tofu, too, if you like.

Step 7 – Mix it all together.
Either pile your mix on top of a bed of fresh leaves or use as a filling for a wrap made of lightly steamed chard leaves or large iceberg lettuce leaves.


Three of my favourite combinations are:

1 Red rice, aubergine (eggplant) with cinnamon, grated carrot, parsley with Tahini Dressing (see page 82) and pumpkin seeds.

2 Puy lentils, roasted butternut squash, kale, dill, smoked tofu and minty yogurt dressing.

3 Quinoa, roasted rainbow carrots, spinach, chervil, sesame seeds and sweet chilli sauce.

Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.