Serves 4 as a starter // Time: 15–20 minutes
2 large zucchinis (500–600 g in total), cut into 12 slices about 1 cm thick
½ sweet potato (150–200 g), julienned
extra-virgin olive oil
unrefined sea salt
freshly ground black pepper
2 apricots, sliced
50 basil leaves
1 carrot, julienned
1 small cucumber, deseeded and julienned
1 tablespoon extra-virgin olive oil
2 teaspoons apple cider vinegar
2 teaspoons unrefined sugar (e.g. rapadura) (or unprocessed honey)
2 teaspoons lemon juice
1 garlic clove, crushed
1 teaspoon hot chilli flakes
(or 2 hot chillies, finely chopped)
a pinch of unrefined salt
Preheat the oven to 180°C fan-forced.
Arrange the zucchini and sweet potato on two separate baking trays. Lightly rub the vegetables with oil and season with salt and pepper. Bake for 8–10 minutes until the zucchini is just turning translucent and softening. Set the zucchini aside for about 5 minutes, or until cool to touch. If the sweet potato hasn’t softened, bake for a few more minutes until it’s fully cooked through.
Take a slice of zucchini and then layer up a few pieces of sweet potato, a slice or two of apricot, some basil leaves and a small handful each of carrot and cucumber. Fold the ends of the zucchini over the top to form a wrap and secure with a toothpick. Repeat for all the rolls.
Add the dipping sauce ingredients to a small jar, screw the lid on and shake well.
To serve, place the rolls on a share plate with the dipping sauce on the side. Or pour the sauce right on top of the rolls. Share!