Make almond cheese spread.

1. Make almond “cheese” spread ahead of time as it requires soaking the almonds for a few hours. Place the almonds and 2 cups of water in a glass or other container and let them soak, covered, for 4 hours minimum, ideally 6-8 hours or overnight (this will soften them).
2. Drain and rinse the almonds, then place them in a food processor with the remaining 1/4 cup of water and the rest of the ingredients. Process until smooth and creamy, stopping and scraping the sides of the processor, about 5 minutes total. Add a little extra water for a lighter texture if that’s what you like.

Make the rainbow rolls

1. Lay the green leaves on a cutting board and remove the stems with a knife, keeping the leaves connected at the top. See pic.
2. Overlap the greens so there is no space in between, forming a circle or oval layer. Depending on the leaf size you can either do individual leaf rolls or use 2-3 leaves to form a giant roll like me.
3. Lay a few slices of salami or sliced turkey on the bottom and spread 1-2 tablespoons of “cheese”. By the way, if you don’t have the time to make the spread, you could use a ready-made babaganush or beetroot dip. Layer the vegetables on top.
4. Wrap everything like a burrito, folding the bottom up first, then the side and then roll up until everything is tightly packed inside. Wrap in plastic to store in the fridge until mealtime or cut in half and tuck in.