This incredible vegetarian recipe is not only healthy but packed full of flavour.

Serves: 4


  • 4 large iceberg lettuce leaves

  • 200gr Quinoa

  • 1 punnet mixed mushrooms

  • 1 punnet button mushrooms

  • 1L Vegetable stock

  • 1 cloves garlic, finely diced

  • 4 large Oxheart tomato, finely diced

  • 1/2 Spanish onion, finely diced

  • 1 bunch chives, finely chopped

  • 1 bunch parsley, finely chopped

  • 10 green olives pitted, finely chopped

  • splash olive oil

  • season, Murray River Salt


  • 1.

    Cook quinoa and vegetable stock in a medium pot on medium heat until quinoa is soft. Set aside.

  • 2.

    In a large frying pan on high heat pan fry mushrooms, garlic, splash of olive oil and finish with half of the chives and parsley.

  • 3.

    Mix with quinoa.

  • 4.

    Blanch lettuce leaves in boiling water for 2 seconds and cool down into iced water. Pat dry with paper towel.

  • 5.

    To assemble Raviolo using a ladle put glad wrap inside with enough hanging over to wrap up lettuce leave. Add lettuce leaf to ladle on top of gladwrap, add mushroom and quinoa mix. Folding the lettuce leaf closed followed by closing tightly the gladwrap. Remove from ladle. Steam for one minute with gladwrap. Remove gladwrap to serve.

  • Tomato Salsa:

  • 1.

    Combine tomato, spanish onion, olives, parsley and chives with a splash of olive oil.

  • 2.

    To plate put tomato salsa on bottom of plate and set raviolo on top

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