Mini wraps filled with vegetable list and yoghurt sauce

Bring a pan with plenty of water to the boil. When the water boils, add the rice and possibly some salt. Boil the rice for 8 minutes. Drain and leave covered until use.

Meanwhile, cook the eggs in a saucepan in 8 min. Scary under cold running water, peel and cut into pieces.

Meanwhile, wash the courgettes and cut into cubes of 1 x 1 cm. Wash the peppers, remove the stalk and the seeds and cut the flesh into strips.

Heat the oil in a frying pan and stir fry the vegetables with the cumin, paprika and pepper and salt to taste in 5 min. Al dente. Mix the rice through the vegetables.

In the meantime, cut the coriander roughly and do half (or less to taste) together with the yoghurt and the water in a tall cup.

Crumble the cheese and add half. Puree with the hand blender. Add pepper to taste.

Heat a frying pan with non-stick coating and bake the wraps 30 seconds, halfway through. Or heat the wraps in the microwave according to the instructions on the package.

Serve the wraps with the vegetable list, egg tarts, yoghurt dip, the rest of the cheese and coriander (or less to taste) and have everyone at the table put together their own wrap.