About the Recipe
Zucchini wrapped around a sweet potato and coconut filling with served with a rich chutney.
2- 3 zucchini’s
1 Large sweet potato
2 tablespoons of coconut meat
1/2 cup of coconut water
Handful of orange baby tomatoes
1/2 sliced avocado
1/2 cup of chopped dill
Sweet chilli chutney sauce
Handful of baby tomatoes
1 clove of garlic
1 yellow bell pepper
Juice of half a lemon
1/4 small red chillies
Step 1 Peel the sweet potato , slice into cubes then blend with the coconut & coconut water until smooth. Strain the mix with a nut milk bag to get rid of extra moisture and place mix to the side.
Step 2 Blend together all the ingredients for the chutney and place to the side.
Step 3 Next make strips with a vegetable peeler from the zucchini and place on paper towels to get red of excess moisture.
Step 4 Pat the zucchini again with a paper towel on the top to remove more moisture. Make sure you overlap the zucchini strips in a row so you can top it with your fillings (refer to photo's).
Step 5 Place all your the sweet potato filling on the zucchini strips with avocado and dill.
Step 6 Roll up the zucchini with the filling form the zucchini rolls (please refer to photos).
Step 7 Then top with the chutney yo made earlier.
Step 8 Serve with some fresh dill & spring onions.
Step 9 Repeat Steps 3- 8.