Mustard Green, Radish, and Yogurt Wraps Recipe

Serves 2 to 4
Prep time: 30 minutes
Total time: 30 minutes

Ingredients

21 spring onions, trimmed
½ green garlic, trimmed
kosher salt and freshly ground black pepper, to taste
1 cup whole milk yogurt
¼ cup finely chopped herbs (we used a combination of dill, fennel, mint, and thyme, but you can use whatever is fresh in your garden)
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon fresh lemon juice
8 ounces|225 grams mustard leaves, stems removed
4 ounces|115 grams snap peas, thinly sliced
3 white radishes, julienned
2 red radishes, julienned
1 bunch chives

Directions

1. Finely chop the spring onion and the garlic together with a little bit of salt. Using the back of your knife, mash it into a paste on the cutting board. Scrape it into a bowl, then add in the yogurt, dill, fennel, mint, thyme, olive oil, honey, and lemon juice. Season with salt and pepper.
2. Lay your mustard leaf flat on the table. Starting at one end, place about 1 tablespoon of yogurt and a few pieces of snap peas and radishes on the end of the leaf closest to you. Roll the leaf up and over the filling, and roll away from you, forming a tight cylinder. Take one chives and tie it around the center part of the roll, holding the leaf closed. Continue rolling up leaves and filling with the yogurt until you have used all of your ingredients. Serve with edible flowers and extra yogurt sauce on the side for dipping.

From Dirty Work: Spring Garden Lettuce Wraps with Anastasia Cole Plakias

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