Kimchi Wrap with Tetley Peppermint Tea

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Tetley Peppermint Kimchi WrapWorking in partnership with Lee Maycock, Vice President of the Craft Guild of Chef’s, we have devised a series of dishes that perfectly complement our diverse range of tea solutions, designed to inspire and excite the taste buds.

Lee says “These recipes are reflective of some of the hottest food trends of the moment – from super-grains to street-foods. Each dish is simple to create and a delicious accompaniment to a cup of Tetley Tea.’’

Lee says “Hand-held snacks like sandwiches and wraps remain the most popular choice at lunch-time, and new fast-food style dishes like this Kimchi wrap are really something special, embracing the street-food revolution currently sweeping the globe. Originating in Korea, kimchi is made by fermenting a range of vegetables and seasonings, creating a sweet and sour taste sensation. I’d recommend serving this with a Peppermint blend, which will refresh the taste buds and cleanse the palette, making each mouthful a masterpiece!”

Serves 4

What You’ll Need:

  • 4 corn tortillas
  • 100g aubergine puree
  • 100g pickled sweetheart cabbage (kimchi)
  • 50g sliced savoy cabbage
  • 50g sliced red cabbage
  • 40g sliced red onion
  • 40g sliced carrot
  • 5g cumin seeds
  • 1 pomegranate
  • Olive oil
  • Cornish sea salt
  • Freshly milled pepper

What To Do:

  • Warm the tortilla and set aside
  • Mix the cumin, savoy and red cabbage, onion and carrot together with a little olive oil
  • Season well to make a slaw
  • Cut the pomegranate in half and tap the back with a spoon to remove the seeds
  • Place the puree on the tortilla, top with the kimchi and slaw
  • Top with pomegranate seeds and serve

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