Prawn, black sesame and rainbow chard wraps

Heat the oil in a wok or a large pan over a high heat. Add the prawns and stir-fry until they are pink and cooked through (about 2-3 minutes depending on size). Season with salt and freshly ground black pepper.

Add the black sesame, ginger, garlic, chilli, maple syrup, and coriander to a food processor and blend until smooth. You may need to add a dash of hot water if it is too thick.

Divide the pickled cucumber and carrot between each chard leaf and top with the prawns. Sprinkle with a few mint leaves and drizzle the black sesame dressing over it. Roll up and enjoy immediately.