Egg and spiced silverbeet wraps

1.Place cottage cheese in a sieve lined with muslin placed over a bowl, cover and refrigerate for 30 minutes to drain. Discard whey.

2.For spiced silverbeet, dry-roast coriander seeds and cumin until fragrant (30-40 seconds). Pound with a mortar and pestle until finely crushed. Add chilli, ginger and garlic and pound until coarsely crushed. Add turmeric and pound to a coarse paste.

3.Heat oil in a wide saucepan over high heat, add spice paste and stir until fragrant (2-3 minutes). Stir in silverbeet, cream and coconut cream, cover, and cook, stirring occasionally, until silverbeet is very soft (2-4 minutes). Coarsely blend with a hand-held blender and season to taste.

4.Preheat oven to 150°C and line an oven tray with baking paper. Heat a large non-stick frying pan over medium heat, add butter and eggs and stir with a wooden spoon until very loose curds (2-4 minutes; the eggs should be slightly undercooked). Season to taste.

5.Place one wrap on a work surface. Place a sixth of the silverbeet mixture in the centre of roti, top with a sixth of the scrambled eggs, then crumble over a sixth of the cottage cheese. Fold in the sides, then the ends to enclose mixture. Repeat with remaining roti and fillings. Melt 1 tsp butter in a frying pan over medium-high heat. Add two wraps, folded-side down, and cook, turning, until golden and crisp (2-4 minutes each side). Place on prepared tray and keep warm in oven while the remaining wraps cook. Serve with coriander and lime.