Vegetable patch wraps with curry mayonaise

If there’s a salad-dodger at your table, these may trick them into getting their five-a-day in raw form. Feel free to customise these rolls by using whatever suitable vegetables you have to hand - long, skinny ones (think celery and carrot) are best. The sauce is my now-not-so-secret recipe and it’s completely addictive.

The wraps

0	Lettuce leaves, washed and dried (Main)
2	Spring onions, thinly sliced
12 cm	Telegraph cucumbers, sliced into thin batons (Main)
1	Red capsicum, deseeded and sliced (Main)
1 large handful	Snow pea sprouts (Main)
½ cup	Chickpea sprouts

The sauce

1 Tbsp	Curry powder (Main)
1 Tbsp	Extra virgin olive oil
1	Lemon, zest and juice (Main)
¼ cup	Greek yoghurt (Main)
¼ cup	Mayonnaise
1 pinch	Salt and freshly ground black pepper

Directions

1. Take a lettuce leaf and pile a small amount of shredded spring onion, cucumber batons, sliced capsicum and sprouts in the middle. Tuck one side of the leaf around this filling, then roll up like a Swiss roll, tucking in one end. Secure with a toothpick or skewer. Repeat with the other leaves until all the filling ingredients are used up.
2. To make the sauce, whisk together the curry powder and olive oil. Whisk in the remaining ingredients, then season to taste.
3. To serve, arrange the rolls on a platter and pass around the sauce (provide a spoon to deter double-dipping!).