200g cashew nuts, soaked in water for 3 hrs (keep 50-100ml of the soaking water)
3 dates, pitted and chopped
20ml lemon juice
1 tsp gochujang chilli paste
100ml olive oil
2 cloves garlic, finely chopped
8g chopped coriander
2g turmeric
6g salt
50g white quinoa
50g red quinoa
1 litre water
1 veg stock cube
12g salt
100ml olive oil
12 turns of milled pepper
2g coarse sea salt
15g caster sugar
Juice and zest of 1 lime
1 sweet potato, washed and cut into thin wedges
20ml olive oil
6g Maldon salt
6 turns of pepper
60g demerara sugar
1 head butterhead lettuce, broken down into leaves (separate the leaves into shells, then wash and dry; the heart and small leaves can be shredded finely)
40g cashew mayo
4 basil leaves
5-6 mint leaves
2g salt
12 turns of milled pepper
Alfalfa sprouts
6 lettuce leaves
30g cooked quinoa
40g cut sweet potato batons
12 whole coriander leaves
Place all into a blender and blend until smooth, adding some of the soaking water.
Add the olive oil and purée until very smooth, whipping it up so that it gets a little warm and fluffs up.
Wash the quinoa and place into a pan with the salt, bring to a simmer, then cook at a steady simmer for approximately 20 minutes, until just cooked.
Refresh in cold water.
Place the lime juice and zest with the caster sugar, salt and pepper in a jug, then use a hand blender to slowly blend in the olive oil in a trickle so that it emulsifies.
Mix all the above together, then lay a double sheet of tin foil into a tray and place in all the ingredients.
Bake at 180°C for approximately 30 minutes.
When just cooked, leave to cool.
Place the lettuce leaf onto the wrap, then lay on the cashew mayo, sweet potato batons, quinoa and all the herbs. Sprinkle over the sprouts, followed by the seasoning.
Wrap up tightly in the lettuce shell and then the rice paper, and chill.
A fresh, crunchy roll built for contrast, where creamy cashew mayo and earthy quinoa meet sweet caramelised sweet potato and peppery herbs, all wrapped crisp and cool in lettuce and rice paper.
200g cashew nuts, soaked in water for 3 hrs (keep 50-100ml of the soaking water)
3 dates, pitted and chopped
20ml lemon juice
1 tsp gochujang chilli paste
100ml olive oil
2 cloves garlic, finely chopped
8g chopped coriander
2g turmeric
6g salt
50g white quinoa
50g red quinoa
1 litre water
1 veg stock cube
12g salt
100ml olive oil
12 turns of milled pepper
2g coarse sea salt
15g caster sugar
Juice and zest of 1 lime
1 sweet potato, washed and cut into thin wedges
20ml olive oil
6g Maldon salt
6 turns of pepper
60g demerara sugar
1 head butterhead lettuce, broken down into leaves (separate the leaves into shells, then wash and dry; the heart and small leaves can be shredded finely)
40g cashew mayo
4 basil leaves
5-6 mint leaves
2g salt
12 turns of milled pepper
Alfalfa sprouts
6 lettuce leaves
30g cooked quinoa
40g cut sweet potato batons
12 whole coriander leaves
Place all into a blender and blend until smooth, adding some of the soaking water.
Add the olive oil and purée until very smooth, whipping it up so that it gets a little warm and fluffs up.
Wash the quinoa and place into a pan with the salt, bring to a simmer, then cook at a steady simmer for approximately 20 minutes, until just cooked.
Refresh in cold water.
Place the lime juice and zest with the caster sugar, salt and pepper in a jug, then use a hand blender to slowly blend in the olive oil in a trickle so that it emulsifies.
Mix all the above together, then lay a double sheet of tin foil into a tray and place in all the ingredients.
Bake at 180°C for approximately 30 minutes.
When just cooked, leave to cool.
Place the lettuce leaf onto the wrap, then lay on the cashew mayo, sweet potato batons, quinoa and all the herbs. Sprinkle over the sprouts, followed by the seasoning.
Wrap up tightly in the lettuce shell and then the rice paper, and chill.
A fresh, crunchy roll built for contrast, where creamy cashew mayo and earthy quinoa meet sweet caramelised sweet potato and peppery herbs, all wrapped crisp and cool in lettuce and rice paper.
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