These rolls are perfect for an aperitif when served alone. If you'd like to have them as a main course, serve them with a nice green salad and you're all set!
1-2 cucumbers (or courgettes if you prefer, they give off a little less water)
For the tofu "ricotta"
100 g lacto-fermented tofu with pesto
20 g lemon juice (1/2 lemon)
1 tsp baking powder (malted or not)
15-20 g fresh organic parsley
Some fresh organic basil leaves
Prepare the rolls: using a mandolin, cut the cucumber lengthwise into thin strips. Place the strips on kitchen paper to remove excess water.
Prepare the tofu "ricotta": put all the ingredients in the bowl of a food mixer and blend until the mixture starts to come together (keeping a grainy consistency).
Make the rolls: put a small quenelle of stuffing on one end of the cucumber strips and roll them up. Decorate with thin slices of radish and fresh parsley.
Original Language: French