This hearty salad recipe features grape leaves filled with crab stuffing and smothered in a spicy yogurt dressing - great for a main course or a side dish.
This healthy, fast and easy to make vegetable and fruit salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
4 oz. grape leaves packed in salt water, washed and drained
1 cup canned crabmeat, drained
½ cup butter beans, drained
3 cups mixed vegetables, defrosted (peas, carrots, corn)
1 cup cooked long grain rice, cooled
3 cups yogurt
2 tbsp. jerk seasoning
1 tbsp. garden herbs (parsley, mint, chives and rosemary) finely chopped
lettuce leaves to serve
METHOD:
Combine crabmeat, butter beans, peas, carrots, corn, rice, parsley, mint, chives and rosemary. In a separate bowl, combine yogurt and jerk seasoning. Arrange lettuce leaves on a platter.
Spoon bean mixture on top of each grape leaf. Roll up and secure with toothpicks.
Spoon over dressing. Serve chilled as a great main course, or as a side dish to barbecued chicken or steak.
