METHOD

1. To make the spinach wraps, place the spinach in a large bowl, cover with boiling water and allow to stand for 1 minute. Drain, squeezing out any excess water. Place the spinach, yoghurt, salt and pepper in a small food processor and process until smooth. Place the mixture in a large bowl. Add the linseed meal and flour and mix to combine. 
2. Turn out the mixture onto a lightly floured work surface and knead until the dough just comes together. Divide the dough into 4 equal portions and roll out each piece between 2 sheets of non-stick baking paper to 20cm rounds. Heat a large frying pan over low heat and cook each wrap for 1 minute on each side. 
3. To serve, spread 2 tablespoons of the baba ghanoush over each wrap, top with spinach leaves, carrot, beetroot, cucumber, onion and mint. 
4. Fold to enclose and serve with lemon wedges.  Makes 4. 
   

+ Linseed meal, also known as flaxseed meal, is made from ground linseeds and is easily digested. Linseeds are high in omega-3 fatty acids, fibre and protein.