Vegan Poke
Ingredients
For the green dressing:
- 3 garlic cloves
- 2 Juice of 2 lemons and zest of 1
- 1 cup extra virgin olive oil
- 1 cup flatleaf parsley
- ½ cup coriander, picked
- ½ cup mint, picked
- 1 red chilli
- 1 Tbsp capers
- 200 g veganCheddar cheese, finely grated
- Salt and pepper to taste
For the poke bowl:
- 1 large ripe avo
- 2 cups each shredded red and green cabbage
- 2 carrots, grated
- 1 whole Cos lettuce, leaves separated
- 6 radish, thinly sliced
- 3 Tbsp pumpkin seeds, toasted
- 3 Tbsp sunflower seeds, toasted
- 1 can artichoke hearts, drained
- 1 cup chickpeas
- ½ red pepper, finely diced
- 5 Tbsp green dressing
- 2 30 cm wraps, to serve
Instructions
- To make the dressing, blend all the ingredients together in a blender or small food processor. Taste and adjust seasoning as required.
- For the poke base, arrange the ingredients into a large shallow bowl, leaving a space in the centre for the chickpeas.
- Stir the chickpeas, red pepper and green sauce together and spoon into the poke bowl.
- Warm the wraps gently in a frying pan and serve on the side with the poke bowl.
Video
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