Sprout filled Swiss Chard with Mango dipping sauce
- 50 g Alfalfa sprouts
- 1 Avocado
- 1 cm cubed Ginger root
- 1 Mango
- 1/4 Red cabbage
- 1 small Red chilli
- 1 Red pepper
- 6 Swiss chard leaves
- 3 Tomatoes
Swiss Chard Wraps
- Rinse all vegetables under running water.
- Trim Swiss Chard leaves from stems.
- Slice bell pepper, avocado and cabbage into thin strips.
- Arrange vegetables and sprouts on the leaves and roll up like a burrito.
For Dipping Sauce
- Blend the mango, tomato, ginger and chill if using, until smooth.