Vegetable patch wraps with curry mayonnaise

Makes 8-12 wraps, serves 4-6

Preparation time: 20 minutes

Cooking time: nil

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.

FOR THE WRAPS:

8-10 large lettuce leaves, washed and dried

2 spring onions, thinly sliced lengthwise

12cm piece telegraph cucumber, de-seeded and sliced into thin batons

1 red capsicum, de-seeded and thinly sliced

1 large handful snow pea shoots

½ cup chickpea sprouts

FOR THE SAUCE:

1 Tbsp curry powder

1 Tbsp extra virgin olive oil

Finely grated zest and juice of 1 lemon

¼ cup Greek yoghurt

¼ cup pre-made mayonnaise

Salt and pepper, to taste

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 the 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!).