Romaine Lettuce Wraps with Walnut and Parsley Pate

INGREDIENTS:

This recipe makes 4 large wraps Servings

  • Walnut Parsley Pâté:
  • 1 1/2 cup of walnuts
  • 1 1/2 tablespoon of lemon juice, freshly squeezed 
  • 1 tablespoon of tamari (gluten free soy sauce)
  • 1/2 small clove of garlic
  • Sea salt, to taste
  • 2 tablespoons of spring onion or chives
  • 2 tablespoons of parsley, fine chopped
  • Romaine Leaf wraps:
  • 4 large Romaine lettuce leaves (or collard greens, kale, Belgian endive…)
  • 2 ripe pears, finely sliced
  • 2 large carrots,
  • Extra fresh herbs, to taste

METHOD:

  • Walnut Parsley Pâté:
  • Place the walnuts in the food processor fitted with an S-blade. Process until finely ground.
  • Add lemon juice, tamari, garlic and salt. Process again until well combined.
  • Pour the pâté into a small mixing bowl.
  • Add the fine chopped spring onion and parsley. Mix well.
  • Romaine Wraps
  • Fill your Romaine lettuce leaves with pear, carrots, walnut pâté and fresh herbs.