Raw Zucchini Rolls With Sunflower Seed Pâté and Sun-Dried Tomatoes
These colorful zucchini rolls are the ideal finger food to put out at a party because they look gorgeous and taste great too. The fresh, raw zucchini are salted and then smeared with sunflower pâté and finally, stuffed with sun-dried tomatoes, radish sprouts, and a fresh basil leaf. These elegant bits have a subtle, delicate flavor that makes them very hard to resist.
ZUCCHINI ROLLS WITH SUNFLOWER SEED PÂTÉ AND SUN-DRIED TOMATOES [VEGAN, GLUTEN-FREE]
FOR THE SUNFLOWER PÂTÉ:
1 cup of sunflower seeds, soaked for 2 hours
4 tablespoons oil
2 tablespoons tahini
4 tablespoons of fresh lemon juice
1 tablespoon apple cider vinegar
Salt, pepper, and hot pepper, to taste
FOR THE ROLLS:
1 young, large zucchini, cut into 12 thin slices
12 basil leaves
6 dried sun-dried tomatoes, cut into strips
1/2 cup of radish sprouts
Salt the zucchini slices and set them aside for 5-10 minutes.
In the meantime, prepare the sunflower pâté by blending all the ingredients together until they’re creamy.
Rinse zucchini and dry it on a paper towel.
Spread some of the pâté on a strip of zucchini, lay the sprouts on top of that, place a few strips of sun-dried tomatoes over those, add the basil, and then roll everything up and pin it with a toothpick.