Little Gem Wraps with Herb and Sun-dried Tomato Pâté Recipe

A summery, Mediterranean-style pâté rich in protein to keep hunger pangs at bay. This is delicious used as a filling for wraps, sushi rolls and as a filling for tomatoes and mushrooms.

Preparation time:

15 minutes

Soaking time:

Overnight

Serves

4

Ingredients

• 1 cup sunflower seeds, soaked overnight
• 1 cup almonds soaked overnight
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• Juice and zest of ½ lemon
• 1 tsp sea salt
• Freshly ground black pepper
• 2 sticks/½ cup celery, minced
• ¼ red onion, minced
• 6 sun dried tomatoes, rehydrated, chopped
• 4 little gems, leaves separated
• Vegan mayo to serve (optional)

Method

1. Blend the seeds and almonds in a food processor to form a flour. Place in a bowl.

2. Mince up the rest of the ingredients in a food processor then stir into the nut mixture.

3. Place a spoonful into each little gem leaf and top with a little vegan mayonnaise

Recipe taken from The Raw Food Diet by Christine Bailey (Duncan Baird Publishers). Visit www.christinebailey.co.uk

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