Spring Green Wraps by Gordon Ramsay
Cook at Home
Ingredients
- 8 large, outer spring leaves
- 200g hummus
- 2 carrots, grated
- 1/4 small red cabbage, very finely shredded
- 1 ripe avocado, peeled, stoned and sliced
- 1 punnet of salad cress, snipped
For the dressing / dipping sauce
- 4 tbsp tahini
- 1 tbsp soy sauce
- 2 tsp maple syrup
- Juice of 1 lime
- Sea salt and freshly ground black pepper
Method
- To make the dressing / dipping sauce, put all the ingredients into a bowl with a pinch of salt and pepper. Mix well until completely combined, then add warm water 1 teaspoon at a time, mixing after each addition until you reach a drizzling / dipping consistency.
- Heat a medium frying pan three-quarters full of hot water and bring to a simmer.
- Cut the woody stem from the very bottom of each spring green leaf, leaving as much of the leaf as possible intact. Dip each leaf, one at a time, into the hot water for 10 seconds or until wilted and bright green in colour. Remove and leave to one side.
- Spread the leaves out on a board. Divide the hummus between the leaves and spread it out.
- Arrange a little grated carrot, shredded red cabbage, sliced avocado and cress in the middle of each leaf. Drizzle each pile of vegetables with a little dressing, then fold the sides of the leaves inwards over the filling and roll up from the bottom, enclosing the mixture completely.
- Place the wraps, edge side down, on a board and slice them diagonally through the middle, then serve with the dipping sauce in a bowl on the side.
- Get stuck in!
How to soften the cabbage leaves
If you don’t have time to blanch the cabbage leaves, you can put them in the microwave for 10-12 seconds to soften them.
Extract from www.gordonramsay.com/gr/recipes/
Bread Street Kitchen, 10 Bread Street, One New Change, London, EC4M 9AJ
Cook at Home – Dine at Home – Dine at Restaurant
with the Luxury Restaurant Club
Not a member? Become a Luxury Restaurant Club Member to gain exclusive privileges at the UK’s most awarded restaurants, from £8 per month