Tomato and beetroot wraps with minced meat and lentil balls and feta cream

In a mixing bowl, combine the ground meat with the lentils. Add a pinch of salt and a generous grind of black pepper to the ground meat, and mix all ingredients by hand into the meat. Roll the mixture into balls approximately 3 cm in diameter.

Heat a splash of olive oil in a pan over high heat and cook the balls until done.

Blanch the broccolini for 4 minutes in salted water, drain, and set aside.

Blend a Dutch tomato, milk, beetroot, egg, flour, and a good amount of pepper and salt until smooth.

Heat some sunflower oil in a pancake pan and fry the wraps like a pancake for 3 minutes on each side.

Blend the ricotta and feta with an immersion blender until smooth. Spread the feta cream onto the wraps and top with the balls and broccolini.