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We cannot celebrate spring any other way than with an abundance of native plants from our forests and meadows. This time, we stocked up on wild watercress and lost ourselves in a field of wild garlic. For a quick and nutritious meal, we made homemade tortillas with Buckwheat block, Kimchi, borlotti bean Mayo, pea puree, watercress and wild garlic.
INGREDIENTS
Fresh wild garlic
wild cress
TORTILLAS:
450g white wheat flour
50g buckwheat flour
300g water
1 tbsp oil
9g salt
METHOD
1. Buckwheat tortillas: mix all ingredients in a bowl, leave to stand for 10-15min then knead into a soft, pliable dough that doesn't stick to the base or your hands. Leave to rest for at least an hour, then cut into 60g pieces, form into balls and leave to rest again for at least 10-15min. Then stretch by hand or with a rolling pin/ rolling pin. Bake on a dry griddle/grill, on each side, until the tortilla starts to puff up.
2. Pea puree: use frozen peas, blanched in salted water for 1 min and cooled in ice water to preserve the colour. In a food processor, blend the wild garlic, lemon juice, salt, pepper, olive oil and oat milk. Blend until completely smooth.
3. Toast the Buckwheat block slices in a frying pan.
4. Coat the baked tortillas with the pea puree, add a few leaves of chives, the baked Buckwheat block slices, Kimchi for freshness and a crunchy element, the borlotti bean Mayo for a high degree of creaminess. The tortillas are garnished with slightly spicy wild cress.
Bon appetit!
Martin
#grashka #plantbased #vegan #food #organic #regional #local #fromfarmtofork #healthy #nutritious #wholeplantbased #agriculture #sustainable
Author //
Lara Pirc
