Omelette Wraps with Smoked Salmon & Spiced Chickpeas

Recipes courtesy of Photography: David Loftus Food Stylists: Pip Spence & Libby Silbermann

These delicious wraps deliver protein in three ways, so they’re really nourishing. Ready in 20 minutes, they look impressive but are brilliantly easy to make.

  • 20g of toasted pumpkin seeds
  • Olive or rapeseed oil, for frying
  • 100g tinned chickpeas
  • ½ tsp smoked paprika
  • 1 pinch sea salt
  • 3 Clarence Court Burford Brown eggs, whisked
  • 50g hummus
  • 100g smoked salmon
  • 1 tbsp chopped dill
  • ½ lemon
  • Toast the pumpkin seeds 2-3 mins until golden, then leave to cool. Place a frying pan on a medium heat, add a tbsp of olive or rapeseed oil. Add in the chickpeas, smoked paprika and a pinch of salt – cook for 10 minutes until the chickpeas are golden.
  • Whisk the eggs in a bowl and heat an omelette pan to a medium heat. Coat the pan with olive or rapeseed oil. Pour half the egg mixture into the pan, allowing it to spread evenly. Pop the lid on and allow to cook through – 3-4 minutes should do the job. Repeat with the other half of the egg mixture, creating another omelette wrap.
  • Place each egg wrap on a plate and cover with a generous dollop of hummus. Top with smoked salmon and chickpeas, then sprinkle over the dill and toasted pumpkin seeds, roll up your egg wrap or eat as an open omelette. Serve with a wedge of lemon.
Try 3 Issues for only £6!