LAVASH WITH PASTRAMI

This is one of my favourite lunches. But, over the years, I have learnt that if I prepare them at home in the morning, the bread gets a bit too wet. I put all the ingredients in a container and then make the roll just before lunchtime. Delicious! 😀😋

INGREDIENTS

2 capsicums (red and yellow), roasted

1 telegraph cucumber or 2 Lebanese cucumbers

4 pieces of lavash or other unleavened bread

8 slices of pastrami

4 dill pickles, thinly sliced

50g baby English spinach leaves

METHOD

Preheat oven to 200C.

To grill the capsicums, rub them with a little splash of oil and put them on a baking tray lined with baking paper. Cook in the oven for about 20 minutes and turn them over. Bake for another 20 more minutes or until the skin is beginning to blacken and blister all over.

Let them cool down, remove the skin and the seeds and cut into small slices. Set aside.

Slice the cucumber into long thin strips using a vegetable peeler.

To assemble, put one piece of lavash onto a clean dry surface. Put two pieces of pastrami along one side and top with some strips of cucumber, sliced capsicum, dill pickles and spinach leaves.

 

Roll up and set aside. Repeat with the remaining pieces of bread. Cut the lavash rolls in half and put onto a serving platter.

Serves 4

I like to use Mountain bread wraps, but sometimes you need two per person, otherwise they break up.