Ingredients
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2 tbsp Lemon Juice
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pinch of Salt
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1 tsp cold-pressed Sesame Oil
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6 large Swiss Chard
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1 Carrots
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1 Beetroot
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1 piece (1 in/2½ cm) Cucumber
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1 piece (1 in/2½ cm) Radishes
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1 piece (1 in/2½ cm) Zucchini
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½ Avocado
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1 Celery
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3 large brown Mushrooms
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2 Scallions
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1 small handful of Alfalfa Sprouts
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Tahini
Directions
Wrapping finely chopped vegetables in a beautiful, large, leaf is an easy way to make a quick lunch. With a tasty dip or spread on the side, the wraps are turned into a feast in a jiffy. The wraps also make neat, tasty packages that can be taken with you to the office for lunch.
Steps
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1
Done
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Combine 2 cups water, lemon juice, salt or tamari, and sesame oil in a bowl. Soak the Swiss chard leaves in the liquid for 20 minutes to make them pliable. |
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2
Done
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In the meantime, peel the carrot and the beet. Slice the cucumber lengthwise in half and, using a spoon, scrape out the seeds. Coarsely grate the carrot, beet, cucumber, radish, and zucchini, or cut them julienne. Slice the avocado lengthwise in half, remove the pit, and peel the avocado. Cut the avocado flesh lengthwise into strips. Thinly slice the celery and mushrooms. Thinly slice the scallions, including the greens, lengthwise. In a large bowl, mix together the vegetables and the sprouts. |
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3
Done
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Lay out the Swiss chard leaves on kitchen towels and pat dry. Spread a layer of tahini on each leaf, and put some of the vegetable mixture in the middle, leaving an edge of 1–1½ in (2½–4 cm) all around. Fold the upper and lower edges over the filling. Roll up each leaf from the bottom to the top. Use toothpicks to hold the wraps together. |
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4
Done
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Put the wraps onto plates. Serve with an extra bowl of tahini, for dipping. |
