- 500 g of mixed vegetables (carrots, Swiss chard, spinach, tomatoes, peppers, celeriac, celery)
- 80 g of dried cherry tomatoes in oil
- 1 piece of fresh ginger
- 1 ripe avocado
- 1 small lettuce
- 160 g of fresh shelled broad beans (around 800g of broad beans in their pods)
- 1 clove of garlic
- 50 g of cashews, soaked overnight
- a few basil leaves
- 1 lemon
- EVO oil
- powdered chilli pepper
First of all, make the wrap. It has to be dried for a few hours and can be made a few days in advance. Wash the vegetables and chop them roughly. Then blitz in a food processor together with the dried cherry tomatoes, peeled ginger, a tablespoon of oil and a tablespoon of water until you have a smooth mixture. Spread the mixture over half a baking sheet lined with baking paper, cover with another sheet of baking paper and, with the aid of a rolling pin, roll out to create an even layer which is just a few millimetres thick.
Dry in the oven at 70°C for 6-8 hours, or until the mixture has become an elastic, compact wafer. When it is ready, cut it into squares measuring approx. 8 cm per side. Peel the avocado and cut it into sticks, drizzle with the juice of half a lemon and season with a pinch of salt. Shell the broad beans, setting the pods to one side for use in other recipes (substituting them for green beans for example). Blitz the beans together with the garlic, juice of half a lemon, soaked cashews, 2 tablespoons of extra virgin olive oil, salt and chilli pepper in a food processor until you have a smooth, creamy mixture. Wash and dry the lettuce leaves.
Take a wafer, lay a lettuce leaf on top, then a basil leaf, spoon a tablespoon of broad bean hummus into the middle and top with a couple of avocado sticks. Fold the wafers up like wraps and arrange on a serving plate. Eat them as finger food, accompanied by a glass of excellent wine!