Roast veg and avo mayo wraps made with Sunday leftovers

Sunday roast leftovers are at their best for about a day. After that, the tray of cold butternut, sweet potato and peppers sitting in the fridge needs something to bring it back to life. Tucked into a soft wrap with crisp salad leaves, it becomes a lunch worth looking forward to. Roast veg is good cold, too, because the edges stay sweet and caramelised. The avo mayo ties it all together. Classic mayonnaise is made by whisking oil into egg yolks, and its origins are usually traced back to the Spanish island of Menorca. Avocado does the same creamy job with no egg at all, so this version suits vegetarians and anyone avoiding raw egg. It also brings fibre and mostly unsaturated fat to the wrap. Recipe compliments of the South African Avocado Growers’ Association.

Prep time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Tip: The avo mayo can be made a day ahead. Press cling film directly onto the surface and keep it in the fridge so it stays green.

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