RECIPE BY:

Michael Wheldon

INGREDIENTS :

• 1 x 4 pack of Simson’s Pantry Gluten Free Black Rice Wraps
• 1 x 4 pack of Simson’s Pantry Premium White Wraps
• 500g Washed White Potatoes, peeled
• 2 cloves of garlic
• 1 lemon, zest and juice of
• 20ml white wine vinegar
• 2 tbsp Greek Yoghurt
• ¼ cup Cobram Estate Garlic Infused Extra Virgin Olive Oil, plus some reserved for garnish
• Pinch of salt

METHOD :

• Boil potatoes until very soft, drain and mash until all lumps are removed.
• On a baking tray, using a brush, spread oil over wraps on both sides. Put into oven at 190 for 5 minutes or until crispy.
• Grate garlic and lemon zest into mash potato stir through before adding vinegar, yoghurt, garlic oil and a pinch of salt and combine well.
• Serve on a platter with potato in the middle and garlic oil drizzled over the top, with the wraps torn around the outside.