Rinse the greens and quickly blanch for 30 seconds in hot water then transfer to iced water to cool.

Strain and add to a mixer or blender. (use the blanching water on the garden once it has cooled down)

Peel Bottle gourd using a vegetable peeler, remove the center seeds and pith then chop into 2-3cm cubes. If using zucchini there is no need to peel.

Add all the ingredients to a blender or mixer and blitz until combined. You may need to move things about with a spoon to get it mixed or add a dash more water. You want a thick paste-like consistency not too watery.

Spread the mixture onto 3-4 silicon dehydrator trays. You may need to do this in batches or use baking paper and a tray if you do not have enough of the silicon trays. The mixture should be thick enough to not see through to the tray or paper but also as thin and even as you can (before seeing through to the tray)

Dehydrate at 50 degrees celsius until dry. Check after 2-3 hours as the time will vary depending on the water content of the greens you used.

Remove and carefully run a knife around the edges to loosen it. Carefully peel off the sheet it is best to do this one bit at a time holding the sheet as close to the tray as possible as to not tear it.

Once removed from the tray cut the sheets into the desired size (I cut in half for wraps but I keep them whole for sushi rolls) then roll them up and place them in an airtight storage jar. Or use them straight away. would

Use the wraps with your favorite salad ingredients and grilled chicken, haloumi or similar.