Yield: 50 Portions
(served with Creation Rosé)
Pickled Curry Beans
300 g fresh extra fine green beans
10 g vegetable oil
150 g onion, finely chopped
3 g mild Cape Malay curry powder (Gluten Free Woolworths)
15 g fresh turmeric, peeled & finely chopped
15 g fresh ginger, finely chopped
50 g apple cider vinegar
10 g salt
Rinse the green beans under water, snap off the stems, and remove any strings if present. Slice the beans finely and set aside. Heat the oil in a pot and fry the onion until soft. Add the curry powder, tumeric and fresh ginger. Fry for another minute or two. Add the sliced beans and cook until the beans start to soften but remain al dente. In a small saucepan, gently heat the white vinegar. Combine the vinegar with the bean and onion mixture, bring to the boil, then remove immediately and let it cool down.
Pea Hummus
15 g vegetable cooking oil
125 g onion (approx. 1/2 of an onion)
250 g fresh peas
100 g coconut milk
10 g salt
Heat the oil in a saucepan and fry the onion until translucent. Add the peas to the pan and cook until they are heated through. Pour in the coconut milk and bring to a simmer briefly.
Transfer to a blender and blend the mixture until smooth, then season with salt to taste.
Tarragon Infused Coconut Yoghurt
20 g tarragon, finely chopped
150 g coconut yoghurt
finely grated zest and juice of 1 lime
5 g salt
Mix the tarragon, coconut yoghurt, lime juice, lime zest, and salt together in a bowl until well combined.
Assembly Ingredients
500 g baby cos lettuce leaves, separated, tailed, washed & dried
500 g pea hummus (10 g hummus per taco)
200 g tarragon infused coconut yoghurt (4 g per taco)
50 g sorrel leaves (3 leaves per plate)
50 g sorrel flowers, use petals only (3 petals per taco)
75 g mung bean sprouts (3 sprouts per Taco)
25 g freeze dried raspberries (0,5 g per taco)
Use cos lettuce leaves as the taco shells. Fill each leaf with a spoonful of the pea hummus Add a thin layer of pickled curry beans. Add 5 drops of the tarragon infused coconut yoghurt. Garnish with sorrel leaves, sorrel flowers, mung bean sprouts and freeze-dried raspberries.