Ingredients & Substitutes

Instructions

1. 1

   Steam two large green plantains whole in their skin for 15 minutes, or until slightly tender; once cooled, peel and mash the plantains with a fork until smooth.

2. 2

   In a large bowl, combine the mashed plantains with 1 can (425 grams) of drained and rinsed chickpeas, 1 cup (30 grams) of finely chopped fresh spinach, 1/4 cup (6 grams) of finely chopped fresh dill, 1/4 cup (6 grams) of finely chopped fresh parsley, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, mixing well to form a cohesive filling.

3. 3

   Using a vegetable peeler or mandoline, thinly slice two medium zucchinis lengthwise into 16-20 uniform ribbons, about 1-2 mm thick.

4. 4

   Take one zucchini ribbon and place a tablespoon of the plantain and chickpea filling at one end, then carefully roll the zucchini ribbon around the filling to form a compact roll, repeating with the remaining zucchini ribbons and filling.

5. 5

   Arrange the prepared zucchini and plantain rolls in a steamer basket, ensuring they do not overlap, and steam for 8-10 minutes, or until the zucchini is tender-crisp and the filling is heated through.

6. 6

   While the rolls are steaming, prepare the Ladolemono dressing by whisking together the juice of 1 medium lemon, 1/4 cup (60 ml) of extra virgin olive oil, and 2 minced cloves of garlic in a small bowl.

7. 7

   Carefully remove the steamed rolls from the steamer, arrange them on a serving platter, and drizzle generously with the freshly prepared Ladolemono dressing.