I know, I know! I’m feeding you on a Tuesday instead of a Monday but calm your farm because I have been very busy and I wanted to make sure this post was just right for you 🙂 Because I love you all so.

This dish was born on a late night of experimental delight (bowm chika waa waa). After a few too many times of getting caught out at the football with a rumbling tummy and no food on offer that would be either a) affordable ($2 per piece of sushi, oh that’s reasonable) or b) fresh (I’m looking at you manky old stale roll in the corner of the fridge) I decided to prep in advance and get my domestic goddess on. What else is a country girl to do on a Saturday night? Raw sushi wrap it playa!

Bits and Pieces
1 whole zucchuni (If you’re clever, use a mandolin. If you’re a dummy like me, try to test your already sub par knife skills and thinly slice this baby up)
Various sprouts (alfalfa; bean shoots; sprouted seeds)
Carrots and celery (chopped into sticks)

Bean Paste
1 tin organic chick peas
1 tspn garlic (minced/finely chopped)
1 tspn ginger (minced/finely chopped)
1/2 tspn dried chilli flakes
Juice of half a lemon
Sea salt and ground pepper to taste

Combine all ‘paste’ ingredients in a food processor and puree that mother until smooth. Use a knife to spread a reasonable layer of paste along the sheets of sliced zucchini. Arrange an assortment of sprouts in small area at one of the strips’ ends and roll that baby up! Hold together with a toothpick and either enjoy straight away or pop in a seal proof container and enjoy within 24hours. Use the leftover paste as a dip to enjoy with the carrot and celery sticks. Delish!

Blessings from my (very out of place but delicious none the less) unconventional ‘footy meal’ x