2. Finely chop walnuts (see notes). Add to frypan over medium heat with crushed garlic, 1 tbsp oil, 2 tsp paprika and 1 tbsp soy sauce. Stir in 1/2 cup water and cook for 4-5 minutes until heated through. Squeeze in lemon juice. Season with salt and pepper to taste. Set aside.
3. Thinly slice tomato, cut capsicum into strips, roughly grate beetroot, chop coriander and arrange on a platter. Toss kaleslaw with 1 tbsp olive oil and 1/2 tbspvinegar.
4. Assemble the coconut wraps with a layer of nut mince, fresh toppings and pickled onion. Roll up to enclose. Repeat with remaining wraps.
Alternatively bring all ingredients to table for assembling.
You can finely chop the nuts in a small food processor if you have one.
WALNUTS, 1 packet (150g)
GARLIC, 1 clove
LEMON, 1/2 *
GREEN CAPSICUM, 1
CORIANDER, 1/2 packet (30g) *
KALESLAW, 1/2 bag (200g) *
COCONUT WRAPS, 6 pack
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, soy sauce (or tamari), apple cider vinegar, brown sugar, smoked paprika