Another raw recipe to try: courgette sprout roulades

Dubai, United Arab Emirates, November 15, 2012:     Zucchini Spouts Roulade, a creation by Madinat Jumeirah Resort Wellbeing Chef Gabriele Kurz at Magnolia restaurant in Dubai on November 15, 2012. Christopher Pike / The National
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There wasn't enough space in Wednesday's Arts&Life to run both the raw recipes that well-being chef Gabriele Kurz provided us with. Her courgette roulade dish is slightly more complex than the watermelon and tomato ceviche, but worth the effort for an impressive starter or lunch.

Courgette bean sprout roulade with almond parsley mayonnaise

Serves 2

Ingredients

1/2 courgette

For the orange salt: 1/2 organic orange 2 tbsp rock salt

For the black olive dust: 1 tbsp black olives, stoned

For the sweet potato marinade: 30g sweet potato 1 tbsp olive oil 1 tbsp orange juice

For the cream: 2 tbsp almond or cashew butter 1/2 organic lemon, juice only 1-2 tbsp crushed ice 5 sprigs parsley 1/2 tsp mustard seeds 1/2 garlic clove 25g bean spouts salt and pepper

To serve: 5g micro herbs 1 tomato

Method: Prepare the orange salt by finely grating the orange zest and mixing it with the salt. Allow to dry out for at least twenty four hours.

For the black dust, finely chop the black olives and leave to air dry for two days. Blitz to a fine dust in a blender. Both the orange salt and the black olive dust can be stored in an airtight container.

Make the sweet potato marinade by peeling and finely dicing the sweet potato and mixing with a little orange salt and leaving for at least an hour.

To prepare the cream, place almond butter, parsley, mustard seeds and garlic into a blender, gradually adding the crushed ice and lemon with the motor running- you may not need all the ice. Blend until a creamy texture is achieved and season with salt and black pepper. Mix the sprouts with the cream mixture.

Slice the courgette into thin strips using a mandolin and lay out on a rectangular sheet. Spread the sprout and cream mixture along the length of the courgette strips, before rolling up and slicing in half. Garnish the rolls with the micro herbs.

Slice the tomato into thin strips and arrange on plates. Place the sprout rolls on top and garnish with the sweet potato. Sprinkle over the olive dust and orange salt and serve.

For more of Gabi’s wellbeing recipes visit www.talisenutrition.com.