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THIS WEEK FOOD maltatoday | SUNDAY • 24 JUNE 2018 12 Ingredients • Collard greens • 1 sweet potato • 1/2 cup kale • 1 cup chard • 2 small carrots • 2 spring onion • A bunch of celery leaves • 1 tablespoon cumin seeds • 1 teaspoon Garam Masala • 2 small tomatoes • 1 tablespoon extra-virgin olive oil • A pinch of Himalayan salt Method 1. Preheat the oven to 180C. Chop up the sweet potato in small cubes and place in a tray along with the Garam Masala and cumin seeds. Bake until soft. 2. Wash the collard greens and cut lengthwise as previously mentioned. Set aside. 3. Wash the kale and chard. Chop and place in a bowl with the olive oil and salt. Massage until the leaves feel softer and have shrunk. 4. Chop up the carrots in Julienne style. Do the same thing with the spring onions. 5. Chop up the celery leaves. 6. Dice the tomatoes. Mix everything into a bowl. 7. Mash your sweet potato with a fork. This will be used as a spread inside the wraps. You can substitute this for avocado or hummus. 8. Place your veggie mix on top of the spread and just wrap it up! Collard green wraps Greco di Tufo DOCG 2017 Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina Nose: Offers fruity f lavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that conf irms and amplif ies the olfactory sensations Food affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA Martina Camilleri Collard greens come from the cabbage family. They are huge leaves which are full of fibre, Vitamin A, C, K, man- ganese, and antioxidants. They are anti-inflammatory and also support our body in detoxing. I love eating my veggies raw, and apart from a beautiful coloured salad, I also love wraps which you can stuff with whatever you like! These are also great as a packed lunch! The leaves are pretty big, so I suggest cutting them lengthwise, and removing the stalk from the middle. This will make it easier for you to wrap them up.