Serves 4

• 500g vine leaves fresh
• 1 1/2 cup rice washed
• 1 cup parsley chopped
• 1/2 cup mint leaves chopped
• 4 small tomatoes chopped
• 4 spring onions chopped with their greens
• 1/2 cup olive oil
• 3/4 cup lemon juice
• 2 potatoes sliced
• Salt & pepper

** Important **

When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.

Dip the vine leaves in boiling water for 1 minute, remove and put aside. If using the ones from the packet remove and wash a few times to get rid of the salt. Combine the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tsp of the mixture on each, fold in 2 sides then roll like a small cigar. Repeat till you finish all the leaves or the stuffing. Arrange the sliced potatoes in the bottom of a saucepan, then put all the stuffed vine leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for 1 hour or till the leaves are well cooked. Serve cold.