Collard Green Wraps

Oct 18

Sea salt

5 large Collard Green Wraps

1 ripe avocado, sliced into ¼ strips

1 small Cucumber, sliced into thin sticks

1 small Carrot, sliced into thin sticks

3 Spring Onions, sliced into thin strips

Small handful of mixed spring herbs – think Basil, Cilantro and Mint - sliced

1 tablespoon black sesame seeds, toasted in a hot, dry pan and crushed in a pestle & mortar

Fill a large pot of water and bring to the boil, add a large pinch of salt
Hold up to three Collard leaves by their stem and plunge into the water (being careful of you hand!) for three seconds. The color should be bright green.
Lay them, in a single layer, on a clean dry towel and allow to cool.
Repeat with the remaining leaves.
Place a leaf on a clean chopping board. Cut off the stem, plus around ½ inch from the bottom of each leaf. Carefully slice off the back of the chunky stem so you have flat leaf. Repeat with each leaf.
About 1 ½ - 2 inches from the bottom of the leaf, begin to lay your filling – avocado, cucumber, carrots, onions, herbs – and sprinkle with a few sesame seeds and a little sea salt.
Beginning at the bottom of the leaf, lift over the filling and tuck the end in and roll tightly.
Place the roll, seam side down. Cut into pieces around 1 ½ inches long.
Place on a plate and serve with Macadamia Lime Sauce.

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