Ingredients for 4: 25g Arugula salad 25g Spinach and/or watercress salad 1 red onion, small rings 1 tsp grated lemon zest 2 ripe avocados 1 tbsp lemon juice 2 tbsp olive oil 4 wholegrain tortilla wraps 20g unsalted pistachio nuts (or pine nuts) Method: Preheat the oven on 100C. Roast the pistachio nuts in a frying pan for 5min and leave them to cool. Mix all the salad together with the onion and lemon juice. Mash the avocados until it looks like a mousse, and add pepper, salt and lemon juice to taste. Heat up the wraps in a frying pan for a few minutes with 1x tablespoon of olive oil. Keep them warm in the oven. Bring the salad to taste with a bit of pepper and salt, olive oil and lemon juice. Spread the avocado in the wraps and top it with the salad and pistachio nuts.