Fermented by LAB

spring vegetables

Spring Green Wrap with Kraut Hummus

KRAUTAlana Holloway


Serves 2

*Green pancake recipe from the Green Kitchen at Home book

75g Rice Flour
3 free range eggs
150ml plant based milk
Large handful of spinach
A selection of spring/summer vegetables; I used asparagus, courgette and red onion
Olive oil
Sea salt
100g sauerkraut
250g hummus
1 Avocado

Optional: micro herbs


-       Preheat your oven to 160C

-       To make the pancakes, place all ingredients in a blender or a glass jug (if using a stick blender) and blend until smooth.  Set aside to rest for 2 hours.

-       Peel and chop the onion into 8 wedges.  Place in an oven proof dish, toss in olive oil and sea salt before roasting for 40 minutes, until soft and caramalised.  Remove and set aside.

-       Just before you’re ready to cook the pancakes, turn the grill on to high.  Slice the courgette diagonally place into an oven proof dish along with the asparagus. Toss in a glug of olive oil and sea salt.  Grill until lightly charred.

-       Finely chop the sauerkraut and stir into the hummus.  If you’re making your own hummus, follow this recipe.

-       Slice the avocado flesh.

-       Heat a little olive oil in a pan over a medium heat.  Stir the pancake better before pouring in a thin layer to the hot pan.  Flip when the top has set.  Repeat until all batter has been used.

-       To construct: spread the pancake with the sauerkraut hummus, top with the charred vegetables, avocado and micro herbs.  Roll and eat!