Roti Wraps with Lentil Patties and Cucumber Fennel Salad



  • 6x Vegie Delights Lentil Patties 
  • 250g cauliflower cut into small florets 
  • 1/2 teaspoon ground turmeric 
  • 1 tablespoon extra virgin olive oil  
  • 6 Roti / Naan / Pita bread – gluten free option 
  • sea salt and black pepper  

Cucumber fennel salad: 

  • 180g cucumber, sliced finely  
  • 1/4 teaspoon fennel seeds 
  • 1/2 tablespoon apple cider vinegar 
  • 1 tablespoon sliced mint 

Curry Yoghurt: 

  • 120g natural yoghurt 
  • 1 teaspoon curry powder  
  • pinch chilli flakes (option) 


  1. Heat oven to 180C and line 2 baking trays with greaseproof paper.  
  2. Toss cauliflower florets with turmeric and oil, season with sea salt and black pepper and roast for 20 minutes.  
  3. Cook Vegie Delights Lentil Patties according to time instructed.  
  4. Heat roti/pita/naan according to instruction.  
  5. In a bowl toss, together ingredients for cucumber fennel salad and set aside.  
  6. In a small bowl whisk together ingredients for Curry Yoghurt.  
  7. Lay pita/naan/roti on bench, top with curry yoghurt, Vegie Delights Lentil Patty, roast cauliflower, cucumber fennel salad and serve.