Ingredients:
1 jar vine leaves
2 cups oat groats (whole, hulled oats) or steel-cut oats
1 avocado
2 shallots
2 celery stalks
1 Lebanese cucumber
Method:
Soak oats in water for 8 hours, then rinse and drain.
Blend soaked oats, avocado flesh, shallots, celery and half the cucumber in a food processor until smooth.
Rinse the vine leaves, then place, vein-side up, on a board. Put 2 tsp of the oat mixture in the centre of the leaf, fold in the edges, then roll up. Serve garnished with remaining cucumber, thinly sliced.
