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Squash wrap
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 620
  • Fat about 19g
  • Carbohydrates about 78g
  • Protein about 32g
This is needed
This is needed for 4 people
Squash puree
  • 700 g squash, cut into pieces
  • 1 onions, cut into pieces
  • 4 sprigs thyme, leaves torn off
  • 2 garlic clove, cut in half
  • 2 tbsp harissa
  • 2 tbsp olive oil
  • 0.5 tsp salt
To roast
  • 300 g squash, cut into cubes
  • 1 tbsp olive oil
  • 1 tbsp harissa
  • 0.25 bunch thyme, leaves torn off
  • 0.25 tsp salt
  • 1 organic lime, grated zest and the juice
  • oil for frying
  • 0.25 tsp salt
  • 350 g venison strips
  • 8 wheat tortillas
  • 1 organic lime, cut into wedges
  • 75 g pickled onions (borettane) , drained, quartered
  • 0.5 bunch flat-leaf parsley, leaves torn off
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And that's how it's done
And that's how it's done
Squash puree
Mix the squash with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.
To roast
Approx. 25 mins. in the centre of an oven preheated to 200°C. Mix the diced squash with all the other ingredients up to and including the salt, place along the side of the tray, return the tray to the oven for approx. 15 mins. Remove, puree the pieces of squash with the lime zest and juice until smooth, set aside the diced squash.
Heat the oil in a frying pan. Fry the meat in batches for approx. 1 min. per batch, season with salt, remove from the pan.
Spread the squash puree on the tortillas, scatter the diced squash, meat, onions and parsley on top, fold and roll up the tortillas. Serve with the lime wedges.