Cabbage wraps with cashew and white bean paste

RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE

INGREDIENTS

1 x 400 g tin white beans (such as cannellini), drained and rinsed
1/3 cup tahini
1/3 cup olive oil
1/3 cup raw cashews, soaked in water for a few hours
juice of 1 lemon
1/2 red onion, roughly chopped
1 clove garlic, roughly chopped
salt and freshly ground black pepper
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10 cabbage leaves
1 carrot, grated
1 iceberg lettuce, shredded
bunch of mint, leaves picked
about 20 chives
bunch of coriander, leaves picked
onion sprouts
sliced avocado
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lemon wedges
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Makes 10

 

DIRECTIONS

1: Place the beans, tahini, olive oil, cashews, lemon juice, onion and garlic in a food processor and season to taste. Blend until it forms a smooth paste. 

2: Spread some of the white bean paste over each cabbage leaf (this will hold it together when you wrap it). Arrange your veggies in the centre of the leaves, then fold the bottom up one third of the way and wrap the sides around. 

3: Serve the wraps with lemon wedges and any remaining bean paste. 


Note: These make a great portable lunch to take to school or work. You can always use baking paper to help hold them together.