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Courgette Rolls with Sunflower Seed Pate & Sun Dried Tomatoes

Friday, 14th December 2018

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

I am always looking for new creative canapés for my Date On A Plate events and this one is both eye catching and delicious. They are bite sized courgette rolls with a soaked sunflower seed pate decorated with basil leaves and sprouted mung beans.

 

Preparation Time:  30 minutes plus 2 hours soaking           
Cooking : 10 minutes

 

Ingredients:

For sunflower seed pate:

200g sunflower seeds, soaked for 2 hours

4 tablespoons olive oil

2 tablespoons tahini

Juice of ½ lemon

Sea salt, to taste

Black pepper, to taste

Chili flakes, to taste

 

For the rolls:

1 big courgette, cut into flat thin strips (you should get around 12)

12 basil leaves

6 sun dried tomatoes, cut into fine strips

30g sprouted mung beans

 

Method.

  1. To speed up the soaking process for the sunflower seeds, place in a bowl, cover with water and cling film. Put into the microwave and cook on high for 10 minutes or into a steam oven for 10 minutes.
  2. To make pate place all the ingredients in a food processor and whizz to a creamy pate.
  3. Scoop in a bowl and season to taste.

  4. Prepare all the ingredients for the rolls and begin to assemble.

 

 

To make one roll add:

1 slice courgette

1 tablespoon pate spread on the surface of the courgette slice.

1 teaspoon sprouted mung beans (gently press this into the pate so it does not scatter all over). Place in the middle 2-3 sun dried tomato strips

1 basil leaf

Roll and press firmly together to secure and form a small cyclinder about 5 cm long. One courgette can be cut into about 3 cylinders.

They are best served fresh but keep well in the fridge for 1 day.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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