Vegetable Salad Wraps

Ingredients

• 8 beet greens (or young Swiss chard leaves)
• 200 g broccoli stems
• Salt
• 2 carrots
• 200 g red cabbage
• 1 packet of watercress
• 40 g mung bean sprouts
• 10 g sesame seeds (1 tbsp)
• 2 tbsp Soy sauce
• 2 dried apricots
• 2 yellow plums
• 1 red chili pepper
• 30 g unsweetened applesauce (2 tbsp)
• 1 tsp lemon juice
• Pepper
• 1 tbsp Sesame oil

Instructions

1. 1.

   Clean, wash and pat dry the leaves. Clean, wash and blanch broccoli stems in boiling salted water for 4–5 minutes, shock in cold water and drain. Meanwhile peel carrots and cut into fine julienne strips. Clean, wash and shred cabbage into thin ribbons. Cut watercress from the bed. Rinse sprouts, briefly boil, shock in cold water and drain.

2. 2.

   Lay each leaf in the center with prepared vegetables, sprouts and watercress. Sprinkle sesame seeds, drizzle 1 tbsp soy sauce and roll up, optionally secure with kitchen twine.

3. 3.

   Cut apricots into small pieces. Wash plums, dry rub, pit and cube flesh. Set aside some cubes for garnish. Halve chili lengthwise, seed, wash and chop.

4. 4.

   Blend apricots and plums with applesauce, chili, lemon juice, remaining soy sauce and oil. Season with salt and pepper, garnish with reserved plum cubes and serve with the wraps.