We have a wonderful community gathering in our town called “Swap, Shuffle, Share” held at an amazing property called FAIR HARVEST PERMACULTURE – check it out. On the 3rd Saturday of each month people come together to share excess seed, plants and produce. If someone has a little too much of something in their garden and not quite enough of something else, they can put their excess on the table and walk out with something totally unexpected like we did – pepino and lemon sorrel. We also found a beautiful bulb of fennel which begged the question when we returned home, “What are we going to whip up with all these goodies?” Check out my wife’s creation below…
- 1 medium Fennel
- 1 small bunch Lemon Sorrel (or other green leafy ingredient in season)
- 2 cups cooked Chickpeas
- handful Coriander
- 1 bulb garlic
- Juice of 2 limes
- 1 Avocado
- 1 cup cooked brown rice (or sprouted grain or fruit seed like buckwheat)
- 1 pkt Nori sheets
- Blend the chickpeas, coriander, garlic. Then add the lime juice a little at a time (and extra water if needed) until a paste forms and salt to taste.
- Grate the fennel.
- Roughly cut the lemon sorrel and slice the avocado.
- Lay down a nori sheet on a DRY wooden chopping board and begin by spreading a layer of the chickpea paste and then adding some rice and then layering on all the other ingredients as you like.
- Pick up the edges of the nori sheet and tightly roll up the nori until you reach the end. Then slightly wet the end of the nori with water to stick it down. Voila (or as I would spell it without the help of google - Wahla).
Awesome lunch – thanks to my beautiful wife and swap, shuffle and share.