Rainbow wraps recipe

1. Prepare the leaves, which will be used to wrap all the other ingredients in. Carefully remove the outer leaves of the spring cabbage. Cut out the hard stalks on each leaf by using a sharp knife and running it flat from the middle of the leaf to the bottom leaving the whole leaf intact. Blanch the leaves in simmering water for 3 minutes. Drain and refresh under cold water then leave to dry.
2. Cut the cauliflower into chunks, including the core and pulse in a food processor until the cauliflower resembles the texture of rice. Work in batches, if necessary, and be careful not to over-process or it’ll get mushy. If you don’t have a food processor, you can grate the cauliflower with a box grater.
3. In a large heavy bottomed pan or Dutch oven, heat 2 tablespoons of olive oil over medium heat and sauté the cauliflower gently for 2 minutes. Add the 1/2 tsp turmeric and the minced garlic, stir until all of the cauliflower has turned yellow and cook for another minute. Set aside.
4. In a medium frying pan, heat the remaining olive oil over medium heat, add the lentils and grated beetroot and sauté for 2 to 3 minutes. Season well with salt and freshly ground black pepper. Stir in the chopped parsley and set aside.
5. Using a mandoline slicer or a very sharp knife, shred the red cabbage as thinly as you can. In a medium bowl, mix together the juice of half a lemon, one tsp. honey or maple syrup and 1/2 tsp. of sea salt, add the shredded cabbage and massage gently with your hands until the cabbage starts to soften and release its juices. Set aside.
6. In a medium bowl, mash together the feta cheese, avocado, spring onion and one Tbsp. of lemon juice until you have the consistency of a spread. Season with salt and pepper and set aside.
7. To assemble the wraps, place one heaped tablespoon of turmeric cauliflower rice in the middle of a cooled, dry leaf, followed by 4-5 baby spinach leaves, one tbsp. of the feta-avocado spread, one tbsp. of the beetroot and lentil mix, 3-4 carrot shavings and one tbsp. of the red cabbage slaw. Now make a wrap, by folding the bottom of the leaf over to the middle of the leaf, then folding both sides over and rolling to the top of the leaf, while tucking everything tightly under.
8. Using a sharp knife slice through the middle of the roll and serve. If you’re not planning to serve right away, keep the wraps whole and store in an airtight container in the fridge for up to 3 days.

Tip: The unused inner cabbage is delicious griddled or fried. Just quarter the cabbage and remove the inner core. Griddle or fry over medium heat with a little olive oil and a sprinkle of garlic powder for about 6 minutes, turning three times, until all sides are golden and slightly charred. Drizzle with more olive oil, some lemon juice and season with sea salt and freshly ground black pepper.

Ingredients for spring cabbage rainbow wraps

• 2 - 3 heads of leafy pointy spring cabbage (you can also use large leafed spring greens) you want about 14 leaves
• 1 medium head of cauliflower, washed and dried, leaves removed
• 3 tbsp. olive oil
• 1 - 2 garlic cloves, minced 
• 1/2 tsp. turmeric
• 1 medium beetroot peeled and grated
• 250g (1 pouch) ready to eat beluga or puy lentils or 1 tin cooked lentils, drained
• 30g parsley, finely chopped
• 150g feta cheese, cubed
• 1 bunch spring onion, ends removed and finely sliced
• 1 large avocado, stone removed and flesh scooped out
• 1 lemon, juiced
• 1 very small red cabbage
• 1 tsp. honey or maple syrup
• 1 large carrot , peeled and shaved with a vegetable peeler or a mandoline slicer
• 100g baby spinach, washed and dried, longer stalks removed