Omelette wrap with satay sauce
Nicola Graimes celebrates the right carbs, not only highlighting their numerous health attributes, but also their diversity and the enjoyment they give to our cooking and eating. The Right Carb features 50 delicious and vibrant recipes covering Breakfasts, Small Plates, Big Plates, Sides and Treats. As well as easy-to-understand nutritional advice, the book provides the complete package to sensible right-carb eating for the long term and not a quick-fix diet. Her omelette wrap with satay sauce is a flavour bomb of textures and nutrition.
by Nicola Graimes
Ring the changes with an omelette wrap, which takes the place of the more usual wheat-based tortilla wrap. The right-carb element comes in the form of brown jasmine rice, which is combined with crunchy raw vegetables, a peanut sauce, lots of herbs and a lively red onion pickle to make a nutritious filling.
Prep: 20 minutes
Cook: 35 minutes
Calories 668 kcal per serving
165g/53⁄4 oz/generous 3⁄4 cup brown jasmine rice, rinsed
1 tbsp toasted sesame seeds
1 small red onion, thinly sliced
2 tbsp raw apple cider vinegar
100g/31⁄2 oz red cabbage, shredded
2 carrots, cut into thin matchsticks
1⁄2 cucumber, deseeded and cut into ribbons
1 large handful coriander (cilantro) leaves
40g/11⁄2 oz/3 tbsp butter sea salt and black pepper
For the satay sauce
150g/51⁄2 oz/2/3 cup peanut butter
juice of 1 lime
2 tsp light soy sauce
2 tsp toasted sesame oil, plus extra for the salad
5cm/2 in piece fresh ginger, peeled and finely grated
1 large garlic clove, finely grated
1⁄2 tsp dried chilli flakes, plus extra to serve
Cook the rice following the packet instructions and drain if needed. Leave to sit for 5 minutes, then stir in the sesame seeds.
Meanwhile, put the onion in a bowl and pour over the vinegar. Set aside to pickle until ready to serve.
Blend together all the ingredients for the satay sauce with 4 tablespoons of just-boiled water in a blender.
Put the cabbage, carrots and cucumber in a bowl, drizzle over a little sesame oil, season with salt and pepper and toss until combined.
To make the omelettes, beat 2 eggs in a bowl and season. Heat a quarter of the butter in a medium frying pan (skillet) over a medium-low heat and add the beaten eggs. Tip the pan to coat the base with the eggs and cook for a minute or two until set. Keep the omelette warm, covered, in a low oven, while you make the remaining three omelettes.
To serve, top the omelettes with the rice and vegetable salad. Spoon over the satay sauce and finish with the onion pickle, coriander and an extra sprinkling of chilli flakes. Serve flat or fold the omelette over to encase the filling.
You’ll find the omelette wrap and more delicious recipes in The Right Carb by Nicola Graimes, out now. Also available: The Right Fat.
Photograph by Haarala Hamilton.