Spanish salad wrap (World Oven)

Preheat the oven to 180°C. Place sliced chorizo on an oven tray and cook for 5-6 minutes. Remove from oven and put aside to rest.

To make the eggplant purée, pierce the eggplants with a fork in several places, then place on a hot grill or barbecue and cook for 3-4 minutes on each side, until the skin is fully blistered. Transfer to a colander to cool, then peel off the skin. Put peeled eggplants in a blender, add the garlic, cumin, lemon juice, tahini, extra virgin olive oil and a couple of pinches of salt and pepper, then purée until smooth.

In a large bowl combine sundried tomatoes, onion, pepper, carrots, salad greens, olive oil and sesame seeds and toss together. Lay out wraps and spread generously with aioli and eggplant purée. Divide salad mix between wraps, placing it at one end, top with chorizo slices, then roll them up tightly.

Ready in 20 minutes.