Cannelloni with couscous, mango and alfafa sprouts

PT30M

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Ingredients

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Imperial

Cannelloni

Pickled onions

Mango purée

To serve

1
Begin by preparing the pickled onions. Place the onions in a pan with the vinegar and bring to the boil. Remove from the heat and leave to cool in the pan
2
Once completely cool, remove the onions from the pan and pour the vinegar into a bowl or jar. Quarter the onions and break apart into individual petals, then return to the vinegar and seal until ready to serve
3
For the cannelloni filling, place the couscous in a bowl and pour over boiling water until just covered. Cover and leave for 10 minutes until the water is completely absorbed by the grains
4
Meanwhile, add the chunks of mango to a blender with the mustard seeds and blitz until combined in a thick purée. Pass through a fine sieve and transfer to a piping bag or squeezy bottle
5
Once all the water has been absorbed fluff up the cooked couscous with a fork, then mix in the chilli, sultanas, nuts and herbs until combined. Add a drizzle of olive oil and a pinch of salt, adjusting the seasoning to taste
6
Take one sheet of rice paper at a time and soak for 1 minute in a bowl of water to soften. Lay the sheet flat and spoon a line of couscous filling down one side of the sheet. Roll up the sheet around the filling to form a tight cylinder
7
To serve, place a cannelloni roll in the centre of each plate and pipe dots of the mango purée alongside it. Drizzle over a little olive oil, a pinch of hot paprika and rock salt, garnishing with alfalfa sprouts, caper berries, nasturtium leaves and pieces of pickled onion
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