- 400g can cannellini beans, rinsed and drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 213g can wild red salmon, drained, skin and bones removed if you like
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- ½ lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 spring onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp Greek yogurt
- 1 tbsp dill, chopped
- 8 large romaine lettuce leaves
Mix together all the ingredients except the lettuce in a bowl.
Trim the chunky part of the stalk at the base of each lettuce leaf so they are easier to roll up, then place the leaves in pairs on top of each other, head to toe. Spoon on the salmon mixture, then roll up and keep in place with strips of baking parchment, which make the wraps easier to hold and eat. Pack into a container to keep the wraps from getting crushed and, if possible, chill to keep the lettuce crisp.