Green genius

Springtime rolls with miso-kale pesto

If spring had a flavour, it would be these brightly herbaceous ‘spring’ rolls. The asparagus, mangetout, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a fun roll-it-yourself midweek dinner for the family.

30 MINUTES | MAKES 12 ROLLS | EASY | V

asparagus spears 12, woody ends removed
mangetout 85g, trimmed
mung bean vermicelli or rice vermicelli 100g, soaked in water for 15 minutes
toasted sesame oil a drizzle
rice paper spring roll wrappers 12 x 20cm
Romaine lettuce 12 leaves
avocado 1, cut into thin wedges
mint a handful of leaves
coriander a handful of leaves
basil or Vietnamese mint a handful of leaves

MISO-KALE PESTO

kale 100g, leaves only
basil 12g
garlic 2 cloves, roughly chopped
sunflower or pumpkin seeds 45g, toasted
white miso paste 1 tbsp
extra-virgin olive oil 185ml
lemon ½, zested and juiced

For the pesto, bring a pan of well-salted water to the boil. Blanch