Vegetable patch wraps with curry mayonaise
( SERVES 4 )
If there’s a salad-dodger at your table, these may trick them into getting their five-a-day in raw form. Feel free to customise these rolls by using whatever suitable vegetables you have to hand - long, skinny ones (think celery and carrot) are best. The sauce is my now-not-so-secret recipe and it’s completely addictive.
|0||Lettuce leaves, washed and dried|
|2||Spring onions, thinly sliced|
|12 cm||Telegraph cucumbers, sliced into thin batons|
|1||Red capsicum, deseeded and sliced|
|1 large handful||Snow pea sprouts|
|½ cup||Chickpea sprouts|
- Take a lettuce leaf and pile a small amount of shredded spring onion, cucumber batons, sliced capsicum and sprouts in the middle. Tuck one side of the leaf around this filling, then roll up like a Swiss roll, tucking in one end. Secure with a toothpick or skewer. Repeat with the other leaves until all the filling ingredients are used up.
- To make the sauce, whisk together the curry powder and olive oil. Whisk in the remaining ingredients, then season to taste.
- To serve, arrange the rolls on a platter and pass around the sauce (provide a spoon to deter double-dipping!).