Ingredients
White Bean Aioli
- White bean aioli
- 1x 400g tin white beans drained and washed
- 4 tbsp extra virgin olive oil
- 4 tbsp soy milk
- Salt and pepper
Filling
- 1 cup diced and roasted Parsnips
- 1 cup diced roma tomatoes
- ½ cup frozen peas, defrosted
- ½ cup shredded red cabbage
- 1 tbsp grated ginger
- Salt and pepper
Other
- 1.5 large ripe, unbruised avocadoes
- Juice of ½ lemon
- Edible rice paper (also known as wafer paper and available from cake decorating shops)
Method
White Bean Aioli
Blend white beans, olive oil, almond milk until it has a smooth creamy consistency. Season to taste and set aside.
Filling
Gently toss together all ingredients and season to taste. Add half of the aioli and toss to combine.
To Serve
- Cut avocados in half. Scoop half an avocado out of its skin using a large metal spoon to get a smooth edge. Slice avocado lengthways into thin, even slices.
- Lay the avocado slices side by side along the length of a sheet of edible rice paper, leaving a 1cm space on each end. Drizzle with some of the lemon juice to prevent browning, and season with salt and pepper.
- Take 1/6 of the filling and spoon out along the middle of the avocado. Tightly roll the avocado around the filling to create an avocado covered cylinder.
- Cut the avocado cannelloni in half and place in the centre of the plate. Drizzle with some of the remaining aioli