Perfect Recipe For Healthy People (Part 1) - Baby gem lettuce wraps with sweet chilli sauce

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Baby gem lettuce wraps with sweet chilli sauce

·         Makes 10-12

Ingredient

·         2 heads of baby gem lettuce handful of fresh coriander

·         2-3 spring onions

·         2 large carrots

·         1 pomegranate

Pomegranate

Pomegranate

Sweet Chilli Sauce

·         1-2 fresh chillies, to taste

·         1 garlic clove, crushed

·         1/2 tsp onion powder

·         125ml rice vinegar

·         125ml water

·         2 tsp stevia

·         1/2 tsp sea salt

·         1 tbsp cornflour

·         2 tbsp water

·         You’ll also need: coffee grinder or spice grinder (optional)

Recipe

·         Tear the larger, outside leaves off the baby gem lettuce – these will become your ‘wraps’. Wash thoroughly and arrange on a plate.

·         To assemble the filling, cut the remaining lettuce as finely as you can so that it almost takes on a shredded texture. Do the same with the coriander and spring onions, and place all three in a large bowl.

·         Using a vegetable peeler, peel the carrots into ribbons and add to the bowl.

·         For the pomegranate, the best way to remove the seeds (or ‘arils’, to use their technical name) is to cut the fruit in half and place it in a large bowl of cold water. Then tear the flesh and separate the seeds by hand. You’ll see that the seeds sink to the bottom of the bowl, whereas the white flesh floats. Next, pour away the water and flesh so that you just have the seeds left.

·         Add the seeds to the bowl of vegetables and mix well. Using a small spoon, fill the lettuce wraps with the mixture, making sure they’re not too full to hold together.

·         To make the chilli sauce, use a coffee or spice grinder, grind the chillies to a paste. If you don’t have one of these, slice the chillies as thinly as possible. For a spicy sauce, include the seeds, otherwise omit them. Put the chillies, garlic, onion powder, rice vinegar, 125ml of water, the stevia and salt in a saucepan over a medium heat and bring to the boil. Allow the mixture to simmer until it has reduced down.

·         Meanwhile, put the cornflour and the water in a small bowl or cup, and stir until combined. Turn the chilli mixture down to a low heat and add the cornflour mixture. Stir slowly for a couple of minutes until the sauce has thickened. To serve, eat the lettuce wraps by hand, dipping them into the sweet chilli sauce as you go!

Per serving (12 servings) 21 cals, 0.3g fat

Baby gem lettuce wraps with sweet chilli sauce

 
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