材料 Ingredients
| 蜜柑 1個 | 1 satsuma |
| 全麥粟米卷 1份 | 1 Wholemeal tortilla wrap |
| 優質可可粉 1茶匙 | 1 teaspoon quality cocoa powder |
| 天然乳酪 2湯匙 | 2 tablespoons natural yoghurt |
| 熟香蕉 1條 | ½ Salmon steak (thin ones, 1-2cm thick) |
| 莓類生果 1把 | 1 handful fresh berries , such as raspberries, bluberries |
| 烤果籽 1茶匙 | 1 teaspoon mixed toasted seed |
做法 Method
- 先在砧板把蜜柑由中間切開，然後將之移到盤上，如有需要請用廚紙抹乾砧板。On a chopping board, slice the satsuma in half across the middle, then remove to a plate and pat the board dry with kitchen paper, if needed.
- 把可可粉攪混在果醬裡，然後把剛切好的半個蜜柑擠出果汁（剩下的存放作日後使用）Spoon the cocoa powder into a jam jar, then squeeze in half the satsuma juice (save the rest for another day).
- 把果醬罐頭蓋好，然後使力向之搖動。隨後加上乳酪、把蓋子蓋好，並再次搖搞去。Put the lid securely on the jar and shake well. Add the yoghurt, pop the lid back on, and give it another shake.
- 把粟米卷平躺在砧板中間位置，然後把剛混好的醬均衡地塗上。
Lay the wrap flat in the middle of the chopping board, then spread the cocoa yoghurt evenly over the wrap. - 把剝掉的香蕉置於卷的中間，然後輕手地用叉攪爛，並將之均衡地塗上。
Peel and place the banana in the middle of the wrap, then gently mash with a fork, spreading it around as evenly as possible. - 把莓類生果和烤果籽灑在香蕉上
Sprinkle the berries and seeds over the mashed banana. - 最後，把卷切成四份，然後隨喜好摺疊而食。
Cut into quarters, then tuck in, folding or wrapping up each quarter as you go.
Special thanks to http://www.jamieoliver.com for the recipe.
