December Recipes

Rolled courgette ribbons with sweet beet pâté

For the sweet beet pâté

1 cup cashews

1⁄4 cup beetroot juice (beet juice)

1 tablespoon lemon juice

1⁄2 teaspoon salt

1 teaspoon agave nectar

Grind all ingredients in a food processor until thoroughly combined, set aside.

To assemble

3–4 courgettes , sliced thin on a mandoline Several handfuls of rocket
Sprigs of dill
1 red pepper, cut julienne

30–40 chives

Lay out a piece of the sliced courgette, pat it dry with some kitchen paper and spread a small amount of the pâté along the length of it. At the end of the courgette closest to you place a few leaves of rocket, a piece of the julienned red pepper and a sprig of dill, so they all stick out the same side.

Start to roll that end away from you to form a roll.
 Stand on its end and tie a single chive around to secure it. Trim the ends of the chive.
 When you’ve had a go at doing one or two and comfortable with the technique, you can do them in batches of 5 to speed up the process.
Serve immediately.