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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

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