Author Notes
This is a beautifully light yet filling spring lunch. The miso-tahini spread is a riff off of a recipe from Sandor Katz in his book Wild Fermentation. I like to spice mine up with ginger and a touch of sesame oil. —Kala
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Ingredients
- Miso-tahini sauce
-
1 tablespoon
white miso
-
2 tablespoons
tahini
-
juice and zest from 1 lemon
-
1
garlic clove, grated on microplane
-
1 teaspoon
ginger, grated on microplane
-
1 dash
of sesame oil
- Wrap & filling
-
4
collard greens
-
1/2 cup
buckwheat, cooked
-
1/2
avocado, sliced
-
1/2 cup
roasted broccoli
-
1/4 cup
shredded carrots
-
2 tablespoons
parsley, chopped
Directions
- Miso-tahini sauce
-
Mix together to combine into a spread.
- Wrap & filling
-
Double up the collard greens so that there are two wraps. Paint each with a thick swatch of miso-tahini spread.
-
Fill with the remaining ingredients and lastly sprinkle with parsley. Fold collards and pinch at the bottom. If necessary, secure with toothpicks.
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