Ingredients:
Vege Mince
100g Marinated Sundried Tomato
1 tbsp lemon juice
110g Walnuts
5 baby cos lettuce leaves
1⁄2 reed avocado Pumpkin seeds to garnish
Dressing
1 tbsp tahini
1 tsp crushed garlic
1 tbsp lemon juice Pinch of salt
In a blender, pulse sun-dried tomatoes and lemon juice until fine. Add walnuts to your blender, and pulse until they are mixed throughout and resemble a ‘crumbly’ mince.
Wash and prepare cos lettuce cups on a plate. Spoon your walnut mince onto lettuce cups.
In a small dish, add all dressing ingredients and stir until smooth and creamy. Add more lemon juice if too thick to drizzle.
Return to lettuce cups, add slices of Reed Avocado, pumpkin seeds & drizzle your dressing over top.
This recipe yields 5 lettuce cups, but you may have some leftover nut-mince. Store this in the freezer for up to a week. I like to add it to tomato-based pasta dishes and avocado toast.
Recipe: Real Rad Food
