Cannelloni with couscous, mango and alfafa sprouts


Share recipe





Pickled onions

Mango purée

To serve

Begin by preparing the pickled onions. Place the onions in a pan with the vinegar and bring to the boil. Remove from the heat and leave to cool in the pan
Once completely cool, remove the onions from the pan and pour the vinegar into a bowl or jar. Quarter the onions and break apart into individual petals, then return to the vinegar and seal until ready to serve
For the cannelloni filling, place the couscous in a bowl and pour over boiling water until just covered. Cover and leave for 10 minutes until the water is completely absorbed by the grains
Meanwhile, add the chunks of mango to a blender with the mustard seeds and blitz until combined in a thick purée. Pass through a fine sieve and transfer to a piping bag or squeezy bottle
Once all the water has been absorbed fluff up the cooked couscous with a fork, then mix in the chilli, sultanas, nuts and herbs until combined. Add a drizzle of olive oil and a pinch of salt, adjusting the seasoning to taste
Take one sheet of rice paper at a time and soak for 1 minute in a bowl of water to soften. Lay the sheet flat and spoon a line of couscous filling down one side of the sheet. Roll up the sheet around the filling to form a tight cylinder
To serve, place a cannelloni roll in the centre of each plate and pipe dots of the mango purée alongside it. Drizzle over a little olive oil, a pinch of hot paprika and rock salt, garnishing with alfalfa sprouts, caper berries, nasturtium leaves and pieces of pickled onion
Share recipe