Pumpkin Wrap Vegan

Ingredients

• 4 tomatoes
• 2 Avocados
• 1 tbsp Lemon Juice
• 2 tbsp white balsamic vinegar
• 5 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 4 bell peppers (red and green)
• 150 g Hokkaido pumpkin flesh
• 1 onion
• 1 Garlic clove
• 1 handful parsley

Instructions

1. 1.

   Wash the tomatoes, cut off the stem ends and slice into strips. Peel, halve, pit and slice the avocados. Whisk together lemon juice, balsamic vinegar, 3 tbsp oil, salt and pepper; fold in the tomatoes and avocado and let rest.

2. 2.

   Wash the bell peppers, halve, core and slice into thin ribbons. Cut the pumpkin flesh into narrow strips. Peel the onion and garlic; finely mince the garlic and slice the onion into ribbons. Rinse the parsley, shake dry, pluck leaves and finely chop. Toss all vegetables in a hot pan with the remaining oil and sauté for 5-6 minutes, stirring occasionally. Finally stir in parsley and season with salt and pepper.

3. 3.

   Warm flatbreads briefly in a pan as desired, fill with the vegetable mixture, roll up, and serve the pumpkin wrap vegan with salad.