Trinity’s Kitchen

Ingredients

1 or 2 really large kale leaves
½ large ripe avocado
1 large handful of parsley
1 large garlic clove
½ lemon (juiced)
Half a bell pepper
4 cherry tomatoes
1 small raw beetroot

Instructions

Scoop out the avocado flesh and blend in a thin jug with the lemon juice, garlic & parsley – using a hand blender. Scrub and grate your beetroot. Slice bell pepper and tomatoes. Stretch out your kale leaves and fill with the avocado mix, beetroot and tomatoes, wrapping tightly before eating just like a burrito wrap.