Wasabi Vege Tortilla Wrap

The other night I attempted to make a sweet potato cous cous salad for my favourite homo, Cameron. I went about my cous cous making the same way I always do but it rapidly turned into a globby, gooey, mashed-potato-porridge lump! I think the cous cous belonged to my subletter from months ago and had been in the cupboard some time...

Anywaaaay, I quickly turned to my fridge-full-of-tortilla (the accidental purchase that just keeps giving) and made the following.

NB: Cameron said it was too much wasabi for him. Pansy.

Serves 2

Ingredients:

• 1 tortilla wrap per person
• Half a sweet potato, cut into teeny tiny cubes (1cm square)
• 5-6 snow peas
• 6 asparagus spears
• a few button mushrooms
• 1 spring onion, chopped (inc green part)
• 1 large garlic clove (I also used a couple of cloves I had pre-roasted)
• 2 teaspoons whole egg mayo (I can't emphasise the importance of whole egg enough. Do NOT use that sugary Praise shit)
• 1 teaspoon wasabi (or less if your guest is a pansy)
• Salt & Pepper
• Sesame oil for roasting / frying

1. Spread the sweet potato out on an oiled (sesame or peanut is best but vege or canola will do) oven tray, sprinkle with salt & pepper and roast in a medium oven til soft and browning.

2. Meanwhile, slice the other veges.

3. Fry the mushrooms first, in a little sesame oil. Then add the chopped fresh garlic.

4. Mix together the mayo and wasabi (in a little bowl - or, if you hate washing up, smear them together directly onto the tortilla). You can also smear some slow roasted garlic onto the tortilla if you have some (and if you love garlic).

5. When the sweet potato is done, turn off the oven and chuck the snow peas, asparagus and spring onion into the mushroom pan and fry til just cooked but still crunchy (only a few minutes!)

6. Place the veges on the wasabi-mayo-ed tortilla, wrap and eat like a burrito or soft taco.