Hasperat

Hasperat has a balance of sweet, sour, salt and bitter.

• The sweetness comes entirely naturally from the vegetables (including the tomato paste).
• The sourness comes from very mild marination, but the vinegar (and sometimes lemon) in the horseradish and the pickled peppers will be enough. If you still think you need extra souring, then add lemon juice or steep the vegetables in diluted rice vinegar for a short time.
• You should need very little salt if you use any commercial products at all, and I have not included any in the recipe.
• The bitterness comes from the leaves, the radish and the horseradish.

You should control the fieriness by adjusting the sriracha, not the horseradish. The quantity given here is for medium heat.

The tortilla needs to be pliable enough to fold and roll. Packets do not keep well after opening. You can try a short time in the microwave. But do not use a hot oven, or they will dry out.

Try to avoid xanthan gum (E415) when choosing horseradish and sriracha.

This recipe is not vegan, unless you buy special vegan horseradish.

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Hasperat Wrap

Prep Time 10 minutes minutes

Servings 1 wrap (cut in halves)

Author Simon Dobson

Ingredients

Marinade

• 1 tsp horseradish sauce
• 1 tsp tomato paste (else tomato purée)

Vegetables

• ¼ mild onion, peeled and diced (preferably white)
• ½ inch cucumber, unpeeled and in strips
• 1 radish, diced
• 3 small mildly pickled piquanté peppers, in strips (or other mildly pickled capsicum)

Base

• 1 soft flour tortilla
• 2 tbsp roasted red pepper houmous
• 1 tbsp sriracha sauce

Filling

• ½ ripe avocado, thin sliced
• small handful rocket, rough chopped (or watercress)

Instructions

• Mix the marinade and mix in the vegetables. Set aside.
• Mix the base spread and spread evenly across the tortilla.
• Add the vegetables and marinade in an even layer.
• Add the fillings.
• Roll into a wrap and cut in half.