For sunflower seeds pate:
1 cup sunflower seeds, soaked for 2 hours
4 TBSP good olive oil
2 TBSP tahini
4.5 TBSP freshly squeezed lemon juice
1 tsp apple cider vinegar
pinch nutmeg
sea salt, to taste
black pepper, to taste
chili flakes, to taste
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For the rolls:
1 big zucchini, cut into flat thin strips (you should get around 12)
12 spinach leaves, medium sized
12 basil leaves
6 sun dried tomatoes, cut into fine strips
½ cup sprouted buckwheat*