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