Cannelloni with couscous, mango and alfafa sprouts

4
30 minutes

Ingredients

Cannelloni

  • 4 rice paper sheets
  • 120g of couscous
  • 1 green chilli, thinly sliced
  • 10g of sultanas
  • 5g of hazelnuts, crushed
  • 5g of cashew nuts, crushed
  • 5 marjoram leaves, chopped
  • 5 fresh mint leaves, chopped
  • olive oil
  • salt

Pickled onions

  • 100g of silverskin onions, peeled
  • 500ml of white wine vinegar

Mango purée

  • 1 mango, flesh peeled and roughly chopped
  • 8g of mustard seeds

To serve

  • 30g of alfalfa sprouts
  • 8 caper berries, salted
  • nasturtium leaves
  • extra virgin olive oil
  • hot smoked paprika
  • rock salt

Method

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
  • 100g of silverskin onions, peeled
  • 500ml of white wine vinegar
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
  • 120g of couscous
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
  • 1 mango, flesh peeled and roughly chopped
  • 8g of mustard seeds
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
  • 1 green chilli, thinly sliced
  • 10g of sultanas
  • 5g of hazelnuts, crushed
  • 5g of cashew nuts, crushed
  • 5 marjoram leaves, chopped
  • 5 fresh mint leaves, chopped
  • olive oil
  • salt
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
  • 4 rice paper sheets
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
  • 30g of alfalfa sprouts
  • 8 caper berries, salted
  • rock salt
  • nasturtium leaves
  • extra virgin olive oil
  • hot smoked paprika