Ingredients

Method

• 2-3 heads cos lettuce
• 4 wraps
• Thick mayonnaise, for smearing
• 100 g Grana Padano, shaved
For the dressing, blend together:
• ¼ cup full-cream yoghurt
• 4 t Dijon mustard
• 2 cloves garlic, crushed
• Sea salt and freshly ground black pepper
For the omelettes:
• 4 organic eggs
• 4 T water
• Olive oil, for frying
• Sea salt and freshly ground black pepper

Method

Ingredients

Discard any damaged, coarse outer leaves from each head of lettuce, then trim the bases and slice lengthways. Toss in the dressing.

To make the omelettes: Beat the eggs and water together. Heat the olive oil in a large pan over a medium heat, then pour a little of the egg mixture into the pan and fry until bubbling and golden.
Flip and cook on the other side, then slide out of the pan and season to taste. Repeat to create four thin, equally-sized omelettes.

To assemble: Thinly smear each wrap with mayonnaise. Place an omelette on top, then add the dressed lettuce and shaved Parmesan. Roll up and slice in half for serving.
For a twist… Don’t wrap. Instead, serve the dressed salad topped with cheese and sliced avocado, adding an extra squeeze of lemon juice and a handful of watercress.