By George Dryden | Serves 1
It’s funny to think that I never used to think beyond sandwiches when I worked in the newsroom of a regional newspaper, apart from my other favourite, jacket potatoes. Whether shop-bought or home-made, it’s the obvious solution to lunchtime sustenance. But this rustled-up-in-moments alternative is, in my view, tastier and, without doubt – a whole lot nutrition-dense and lower on carbs.
- 1 nori sheet
- 2-3 tbsp organic hummus
- 2 tbsp organic pickled red cabbage** (or un-pickled red cabbage for extra crunch)
- 1 organic baby gem lettuce/ ¼ other soft lettuce, shredded
- 6 spring onions/scallion, finely chopped
- ½-1 RIPE avocado, roughly sliced
- Handful sprouts of your choice, e.g. fenugreek, lentils, alfalfa, pea shoots
- Lay your nori sheet flat on a chopping board
- Spread the hummus generously in the mid-third of the sheet
- Arrange all the other ingredients in the same third, making sure you don’t over load it.
- Fold the sheet together, away from yourself by hand (a sushi mat won’t work in this instance!), over the top of the ingredients in the middle and then actually roll the covered contents so that the whole sheet is rolled.
- WARNING: Depending on how well you do this, you may need a knife and fork standing by.
** Not Hippocrates-approved. Why? Because like every pickled food, it’s acidic, contains vinegar and so causes fermentation in the digestive system. Go for the non-pickled instead, or the same amount of sauerkraut or kimchee.
TIP: These are easier to eat if made and rolled in advance: once rolled, secure with a couple of cocktail sticks and put in a sealed container. This will help the ingredients to stick together. Just don’t forget to remove the sticks before you take a bite…
TIP: Using the nori sheet as a base (and, in my opinion, you need the hummus), get inventive with your own favourite salad ingredients.