Tomato Wraps with Pumpkin and Feta

This is a nice simple and very delicious wrap, served warm or cold. The combination of naturally sweet pan-roasted hokkaido pumpkin, salty Feta cheese, herby homemade dried tomato and mixed greens creates a colourful and flavoursome wrap that makes a quick and tasty lunch for two.

1 (600 g) Small hokkaido pumpkin
2 tbsp Olive oil
Salt and freshly ground black pepper
30 g Dried tomatoes in olive oil, sliced
100 g Low-fat feta
100 g Low fat Quark (German fresh cheese)
4 Tomato tortilla wraps
Mixed salad

Cut the pumpkin in half, scoop out all the seeds, then cut into thin wedges. Heat the oil in a large skillet until hot. Add in pumpkin wedges and cook for 15 minutes until tender yet firm. Season with salt and pepper.
Thinly slice the dried tomatoes. Puree feta and Quark together.
Place the tortillas in a dry pan over medium heat and cook them for about 30 seconds on each side.
Spread 50 grams of cheese mix evenly onto each tortilla to within 1/2 inch of edge. Top with pumpkin wedges, salad leaves and dried tomato slices . Roll up and enjoy.

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