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PUMPKIN SESAME DAIKON ROLLS

GF: DF: SF: V: VG: PALEO

Makes 20 rolls

 

800g Pumpkin

1 tablespoon sesame seeds

2 tablespoons miso paste

1 tablespoons olive oil

Pinch chilli flakes

1 tablespoon lemon juice

1 small daikon

1 tablespoons apple cider vinegar

1 tablespoon grated ginger

1 yellow capsicum, cut into fine strips

Snow pea shoots

 

Place a large pot of water on the stove on high, bring to the boil and insert steamer basket. Add pumpkin and steam until very soft then remove the heat steamer and mash with a fork. Whilst pumpkin is steaming, warm a small fry pan on medium heat and toast sesame seeds until golden. Remove from the pan and spread onto a small plate. Using a vegetable peeler, peel the daikon into long flat strips around 2-3mm thick. Whisk the grated ginger and apple cider vinegar together in a long shallow dish and place the daikon strips into the dish to marinate. Add the miso paste, olive oil, chilli flakes and lemon juice to the mashed pumpkin and whisk together with a fork. Remove a strip of daikon from the marinade and place on a clean flat surface. Spread a good amount of the pumpkin mixture across it. Make sure to leave some room at the end that will be on the outside. Place a snow pea shoot and two capsicum slices at the one end that will be the centre. Begin rolling from the end with the capsicum. Once rolled press on side into the sesame seeds and place on a plate while you roll the rest and then serve.

Category

Mains, Sides & Salads, Snacks

Tags
canapes, daikon, dairyfree, entertaining, ginger, glutenfree, healthyfamily, howtomakedaikonrolls, japanese, miso, nutrition, pumpkin, recipes, seasonal, sesame, sugarfree, summerrecipes, wholefoods
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