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Mean feat no-meat meatballs

In a wrap with hummous, soft herbs, toasted pine nuts and yoghurt

I’ve not included exact quantities for the toppings because it’s really up to you. Use all or some of these, pile up as much as you like and make your own Wrap of Dreams. Cooling yoghurt and some sort of hot sauce are pretty essential in my opinion and I love to use loads of herbs, almost as a salad rather than a garnish. Swap hummous for aïoli if you’ve made some and, if you’re really hungry, add a couple of slices of seared halloumi to make this even better!

Serves 1

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olive oil, for greasing

3 uncooked Mean Feat No-meat Meatballs

1 tsp pine nuts

1 large flatbread, wrap or pitta bread

a dollop of hummous

a couple of leaves of little gem lettuce, shredded

a dollop of natural yoghurt

1 tbsp chopped mint, coriander and flat-leaf parsley leaves

pomegranate molasses and/or chilli sauce, for drizzling (optional)

Preheat the oven to 180°C/350°F/Gas mark 4.

Line a baking tray with foil and grease with the olive oil. Stick the meatballs on the tray and cook in the hot oven for 30–35 minutes.

When the balls are nearly done, toast the pine nuts in a dry frying pan over a medium heat for 1–2 minutes until golden brown, shaking the pan often. Tip into a bowl and return the pan to the heat. Warm the flatbread, wrap or pitta through in the pan on both sides. Smear the hummous over the middle of the flatbread or wrap (if using a pitta, carefully slice open and spread the hummous inside). Pile the shredded lettuce onto the flatbread or wrap, or stuff into the pitta. Remove the balls from the oven and sit on top of the lettuce. Add the yoghurt, top with the chopped herbs and toasted pine nuts, drizzle with a little pomegranate molasses or chilli sauce (if using), then roll up and shove in your face.