Chinese Leaf Wraps with Cashew Hummus & Cauliflower Taboulleh

11 May 2016

We've had a few nice rays of sunshine this week, and when the warmer weather comes around I love to eat more living raw foods.  They fill us with vibrancy and vitality and your body will love the extra nutrition.  I've been loving these wraps for a tasty light lunch as an alternative to sandwiches.  The chinese leaves are a great texture to create your open wrap as they hold quite a bit, feel sturdy, and they also taste great. You could also use romaine lettuce, little gem, chicory or raddichio.  I just love this combination at the moment, with the creaminess of the cashew hummus, and all the different colours, flavours and textures of the taboulleh with the crunch of the leaf - delicious!

Its good to prepare the taboulleh and cashew hummus ahead of time, and there's a little bit of pre-soaking to do too, but it's well worth it.  Ideally you'll need a food processor and high speed blender / nutribullet for this recipe. 

Ingredients:

1 pack chinese leaf (to prep for the wraps, just chop off the base, then the leaves pull apart easily so you can wash them if necessary)

For the cashew hummus;

1 cup cashews (soaked for 4 hours)

1 tablespoon fresh lemon juice

3 tablespoons tahini

1/2 teaspoon cumin

himayalan pink salt / sea / rock salt to your taste

a little water as needed to make the consistency you'd like

For the Taboulleh:

1 organic cauliflower roughly chopped

1 cucumber chopped finely

3 large tomatoes –  seeded and chopped finely

2 large handfuls of fresh parsley

1 small handful of fresh mint

freshly squeezed juice of 1 ½ lemons

3 tablespoons extra virgin olive oil

salt and fresh ground black pepper to taste

Method

For the hummus:

Place all the ingredients in a high speed blender or nutribullet, blend until smooth, adding a little water as needed

For the taboulleh:

 

  • Put the cauliflower pieces in a food processory and pulse a few times until finely chopped to resemble the grains of bulgar wheat. Transfer to a bowl

  • Dice the cucumber and tomatoes and finely chop the herbs. Add these to the bowl and stir well

  • Add lemon juice, olive oil and seasoning to taste – mix well.

  • Leave the salad in the fridge for at least an hour, or ideally overnight, to allow all the flavours to develop

Spread each leaf with a generous helping of cashew hummus, then top witht the taboulleh and serve.  Enjoy!