Spring Rolls
Now don’t let these pictures scare you off: it’s just a roll, no rocket science! You can use anything that’s in your fridge. But of course, when you make it pretty and delish you’ll feel inspired to play more.
INGREDIENTS
3 thin zucchini slices per person
A few spoons of olive oil
¼ tsp of sea salt
½ slice of heirloom tomato per roll
1 spring onion
A small grip of chervil
A small grip of watercress
A few (long) radishes
Red cabbage sprouts
Fresh cilantro or parsley, a few leafs of fresh basil
Flowers of the season, wild pansies, rosemary, chive, ramson flowers
FOR THE DRESSING
Blend into a firm dressing:
1 C cashews
2 TBSP fresh lemon juice
¼ C spring water
½ clove of garlic
1 TBSP of shallot or a small shallot
¼ tsp sea salt
INSTRUCTIONS
Cut the zucchini in half (length wise)
Slice up the zucchini in long thin slices with a wide potato peeler or mandolin
Flatter the slices onto a plate, sprinkle olive oil and a dash of sea salt on top
Set aside to marinate while blending up the dressing
Cut the vegetables in fine, long strips (with a potato or julienne peeler)
Place 3 zucchini slices on a plate: overlap until halfway each slice
Place the cut veggies and herbs at the beginning of the zucchini slices
Put the 1/2 slice of tomato on top and push down a little bit, gently
Place a TBSP of the dressing on top of the tomato
Rock and roll!
Finish with a strip of olive oil, herbs, cute little flowers…
TIPS
Easy to take in every lunch box
You can make mini rolls as an appetizer on a party
Looks pretty on any vegan barbecue or summer fest
A leftover of the sauce can be used as a dip sauce with some veggie sticks
Want to enjoy a customized one on one experience with me personally, in my New York kitchen?
Schedule some time with me here to talk more about what you want and how I can give you a boost of new know-how and a clear plan for your future in 1 or 2 days.