Far East meets Middle East
1 packet of dehydrated rice wraps
2 kiwi fruits peeled
1 red pepper cut into matchsticks
1⁄2 cucumber cut into matchsticks
1⁄2 courgette cut into matchsticks
100 g red cabbage sliced very thinly
2 cm fresh ginger cut into matchsticks
a handful of fresh spearmint, coriander & basil leaves chopped finely alfalfa sprouts (or other sprouts)
a portion of Muhammara

Start by making the Muhammara. Then slice the veg & fruit into skinny sticks approx. 4 cm long. Soak the rice wraps in hot water for 1 minute (follow directions on the packet).
Place your softened rice wrap on the work surface & make a small stack of the fruit & veg. Spread a large blob of Muhammara on top of the veg, sprinkle on the herbs & start to roll as illustrated.


Muhammara ( vegan gluten free raw and cooked)


We thank our beautiful friend Chafika, for her extra special family recipe. Muhammara is one of the most exquisite Syrian infusions of flavours, ever!


250 g walnuts
1 slice of bread or half an avocado
1⁄2 a small onion
1 red pepper
1 heaped Tbs tahini
2 Tbs pomegranate molasses
1 tsp Harissa (see recipe)
1 tsp salt
1 tsp cumin

Chop the red pepper, onion, bread or avo into chunks & place all the ingredients into a food processor. Blend at high speed until you have a smooth, but grainy paste. If your paste is runny, it’s normally because the pepper is too large; you can add a second slice of bread (or more avo) to achieve required consistency.



From Crude Food by Tracey Webb and Richard Mowbray
Sent by Richard, who trained here some years ago, and now runs a successful retreat centre in Spain