Puerta del Salad

Ingredients

• 8 small wraps (whole wheat tortillas)
• 1 can white beans (400 g, drained)
• 1 red bell pepper
• 1 cucumber
• 1 red onion
• 2 tomatoes
• 100 g mixed salad leaves
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp smoked paprika
• salt and pepper to taste

Method

1. Rinse the beans and drain well.
2. Dice the bell pepper and tomatoes, slice the cucumber into thin half-moons, and cut the onion into thin rings.
3. Mix beans, bell pepper, tomato, cucumber, and onion with olive oil, vinegar, paprika, salt, and pepper.
4. Cut the wraps in half to make 16 semicircles.
5. Place a small spoonful of the bean salad on each half-wrap and fold loosely to resemble small tents.
6. Arrange the folded wraps in a straight row on a large platter, mimicking a tent camp.
7. Scatter the mixed salad leaves around as the plaza.
8. Serve immediately.

Serving notes

• Stand the wraps in a straight row, like a tent camp in a plaza.
• Arrange the salad leaves around as the open Puerta del Sol.
• Leave space between the wraps to show 'scarcity'.
• Sprinkle extra paprika on top for color.