For the roll:

2 zucchini

1 cup quinoa

½ cup cooked chickpeas

1 handful olives

1 handful capers

2 tomatos, finely diced

Salt

Pepper

 

For the sauce:

½ cup cashew nuts (soaked for 2 hours)

½ cup sundried tomatos (soaked for 2 hours)

½ cup water

Salt

 

Cook the quinoa as per instructions on the package (usually 1 cup of quinoa with 2 cups of water for approximately 15 minutes). Once cooked, transfer it in a colander to eliminate any water and let it cool down. 

Using a mandoline (or peeler) cut the zucchini lengthwise to obtain long stripes and place them on a sushi mat, overlapping their edges (see picture).

Add chickpeas, olives, capers and the diced tomatos to the quinoa. Adjust with salt and pepper. Place some of the mix on the bottom of the zucchini (see picture) and roll with the help of the sushi mat. Once you obtain your roll, cut it diagonally with a sharp knife. 

For the sauce blend all ingredients until you get a cream (if needed, add more water).

To serve place the cream on the dish and then set the rolls at the centre. Garnish with herbs and olive oil drops.