Summer nosh!

The days are brighter, longer and a little warmer at long last. And I'm craving light yet tasty food. Tasty being the operative word.

I've always been a complex-flavour junkie. I like a rich roast coffee (Marks & Spencer Italian please) as much as the next person, and there's nothing quite like a new potato eaten in the hand straight from the pot, peeling the delicate skin off and tasting the purity of the potato flesh, but when you combine quality flavours you are really entering a whole other world of gastronomy. This has not always found me favour (as a child I was labelled a fussy eater who was always bored with her dinner) but it's what I love. But as complex winter flavours fall from favour at this time of year and one starts to crave something a little lighter it's all about transitional food which straddles the line between comforting and refreshing.

Enter: the toasted wrap, inspired by The Food Pornographer (also credited for the delectable picture above)

There is NOTHING like a toasted wrap with the right filling; almost burrito-esque, but with a tropical flavour or two added to give it some punch and lightness. My favourite is this zesty concoction but the beauty of wraps, like sandwiches, is that you tweak and experiment until you find what most becomes you palate.

Ingredients:
Wrap bread
Spray oil
Cheese
Salsa to taste
Rocket leaves
Tomato - sliced
Kiwi
Coleslaw

Directions:
Heat a light coating of spray oil on a non-stick pan over a medium heat. In the meantime arrange ingredients on a wrap bread (always starting with cheese) and roll up, folding in all ends. Lightly toast wrap on the pan (start with the side which has the cheese nearest it and then flip over once golden brown). Slice diagonally and serve with a cup of that Italian Roast Coffee. Oh yes it's bliss indeedy.