Labneh, Beetroot Relish & Hot Smoked Salmon Galette

• 4 x Helga’s 60% Lower Carb Wholemeal wraps 

• ¼ cup balsamic beetroot relish (65g) 

• 150g cooked whole beetroot, finely chopped  

• 120g marinated labneh 

• 200g hot smoked salmon, flaked 

Radish, Apple & Dill Salad 

• 3 large red radish(150g), cut into fine matchsticks 

• 1 small red apple, cut into fine matchsticks 

• 2 tbsp chopped dill, extra tips to garnish 

• 1 tbsp lemon juice, plus extra to drizzle 

Olive oil, to drizzle 

1. Combine relish and beetroot in a small bowl and set aside.  

2. To make salad, combine all salad ingredients in a second bowl and set aside. 

3. Heat a lightly greased frying pan over a medium heat. Add a wrap and cook for 30 seconds each side or until lightly golden and soft. Before cooling fold to the desired shape to set, Repeat with remaining wraps.  

4. Place wraps on a large board and spread one quarter of the labneh over the centre of each wrap. Top labneh evenly with relish. Fold sides of wrap over relish to form open galette.  

5. Top centre with salmon and pile high with salad. Season with salt and pepper. Drizzle with extra juice and oil. Garnish with extra dill tips.