Salad Wraps With Coconut Miso Dressing

"Immunity Boost" Salad Wraps With Coconut Miso Dressing

An Original Recipe by Lorraine Elliott/Not Quite Nigella

Makes two large wraps

Preparation time: 5-10 minutes

Cooking time: 10 minutes

• 1 medium to large sweet potato weighing about, peeled and grated
• 3 cloves garlic, peeled and grated
• 2 teaspoons fresh finely grated ginger
• Extra virgin olive oil for frying
• 2 "leaves" of purple cabbage (use the softest leaves - subsequently after this lot I've found it easier to cut them into a boat shape than get the whole round leaf off)
• 2 radishes, washed and finely julienned
• 3 mushrooms, thinly sliced
• 1 stick green spring onion, sliced
• 3 cherry tomatoes, halved
• 1/2 cup coconut milk (thick part)
• 1 teaspoon white miso
• Coriander leaves
• 1 tablespoon sesame seeds or sunflower seeds, toasted

Step 1 - Heat a frypan on medium high and toss the shredded sweet potato with 2 cloves of the grated garlic and the grated ginger. Add a little oil to the pan and fry the sweet potato so that it is crispy and then turn over until the sweet potato is cooked. Ladle into the purple cabbage "cups".

Step 2 - Top with julienned radish, sliced tomato, cherry tomato, green onion, coriander leaves and seeds. Whisk the coconut cream and the white miso and the remaining clove of grated garlic and drizzle over the wraps.