- 30 ml (2 tbsp.) maple syrup
- 30 ml (2 tbsp.) peanut butter
- 60 ml (1/4 cup) canned apricots or peaches, pureed
- 60 ml (1/4 cup) plain Greek yogurt
- 5 ml (1 tsp.) sambal oelek (spicy hot sauce)
- 30 ml (2 tbsp.) roasted sesame seeds
- 8 sticks of Coulée Douce cheese or other Brie from here
- 8 large leaves of coloured Swiss chard
- 8 sticks of cucumber
- 8 strips of red and yellow bell peppers
- In a bowl, mix the syrup, peanut butter, apricot purée, yogurt and sambal oelek. Set aside in the refrigerator.
- Place the sesame seeds on a plate. Roll the cheese sticks in the seeds to coat. Set aside.
- In a pot, bring some salted water to a boil and plunge the Swiss chard into the water for 1 minute to soften. Drain and fill the pot with cold water to cool the Swiss chard. Drain again. Spread the leaves out on paper towel and pat dry to remove all water.
- Spread one leaf out on a work surface and remove the stem. Place one cheese stick, one cucumber stick and a pepper strip at the end where the stem was removed. Fold over both sides of the leaf to cover the garnish and roll up. Repeat the same steps with the other leaves of Swiss chard.
- Cut the rolls in half and serve with the dip.
- The Swiss chard rolls and dip will keep in the refrigerator for 1 to 2 days and 3 to 5 days respectively.
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