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

Ingredients

For the avo mayo:

• 1 avocado
• Juice of 1 1/2 lemons, to taste
• 5 ml garlic powder
• 30 ml olive or avocado oil
• 60 ml water
• Pinch of salt

For the wraps:

• 4 wraps
• 2 handfuls mixed salad leaves
• 375 ml leftover roast veggies
• 1 avocado, sliced

Method

1. To make the avo mayo, add the avocado, lemon juice, garlic powder, oil, water and salt to a blender or food processor. Blitz until smooth, then taste and add more lemon juice if needed.
2. Lay the wraps out flat and spread the avo mayo in lines down the middle of each one.
3. Top with the salad leaves, roast veggies and sliced avocado.
4. Fold both sides of each wrap over the filling, then tie with kitchen string to hold everything together.

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.