Quinoa & Popcorn Bhel in Crisp Lettuce

10 Minutes prep, 15 Minutes cook

Serves 6

Ingredients

1 pack gem lettuce

150g cooked quinoa

½ tsp coconut oil

½ tsp mustard seeds

¼ red onion, chopped

½ red pepper, chopped

2 tbsps cashews or peanuts, whole or broken

1 small avocado, chopped

½ tsp salt

handful of coriander

juice of ¼ lime or lemon

for the sweet and spice yoghurt dip

3 tablespoons yoghurt

¼ tsp salt

drizzle of honey

pinch of red chilli powder

for the garnish

5 tbsps tamarind and date chutney

5 tbsps red pepper and chilli chutney

a handful of popcorn

sesame seeds

Method

Heat the coconut oil and mustard seeds in a medium pan and once the mustard seeds start to pop, add the onions and stir for a couple of minutes on low to medium heat until golden brown.

Now add the cashews (or peanuts) and red pepper and stir for another minute before adding the quinoa, salt, lime and coriander. Stir and mix well, then leave aside to cool. Mix together all the ingredients for the yoghurt dip and place in the avocado skin or in a small bowl.

Arrange the lettuce on the serving plate or plates, fill each lettuce with some of the quinoa mix just before serving (the quinoa mix can be slightly warm or cold).

Drizzle with the tamarind and red chutney, garnish with popcorn and sesame seeds and serve with the yoghurt dip.