Watermelon elevates this traditional Spanish cold soup to new levels with a mild sweetness. Watermelon rounds out the acidity and heat of tomatoes, onion, garlic, and vinegar and makes for a refreshing new way to enjoy this seasonal melon. This…
It doesn’t get any fresher than this! The nutrition of silverbeet greens combined with fresh seasonal vegetables makes this nutrient dense recipe an easy choice. A simple peanut dipping sauce adds a Thai inspired flavour to this simple dish.
- 4 large green silverbeet leafs (kale, chard or collard leafs)
- 1 ½ cups cooked rice
- ½ head red cabbage, thinly shredded
- ½ head green cabbage, thinly shredded
- 2 medium carrots, julienned
- Sliced smoked tofu (optional)
- Peanut Sauce:
- ¼ cup sesame seeds
- 1” piece fresh ginger root
- 2 tbsp soy sauce
- 2 tbsp honey
- ½ cup natural peanut butter
- ½ cup water
- Pinch of salt
- To a high speed blender or food processor, add all the peanut sauce ingredients and blend on high until smooth. Set aside.
- Wash and dry each silverbeet leaf. Carefully remove the stem from each leaf. Using a vegetable peeler, carefully shave away the main inner stalk until it is flush with the rest of the leaf- this will help when rolling later.
- To the middle of each leaf, add a portion of rice, red cabbage, green cabbage, carrot slices and tofu (if using). Roll the silverbeet leaf up as you would a burrito, taking care to tuck the edges in as tightly as possible as you roll towards the end of the leaf.
- Slice each roll in half using a serrated knife and serve with a side of peanut dipping sauce.
Notes: if you prefer your silverbeet greens to be softer, you can blanch them by carefully placing in hot water for 10-15 seconds then plunging in an ice bath. Pat the leafs dry before use. You can also fill these wraps with any seasonal vegetables you like. If there is a peanut allergy, you can opt for another nut or seed butter of your choosing in replace of peanut butter.