This dish is not only an explosion of flavour, but also a healthy choice, packed with protein and good fats from seeds and hemp. It’s perfect for those looking for a satisfying snack or a unique mealtime addition that’s both nutritious and indulgent.
Ingredients:
- 2 heads of gem lettuce (or similar leaves)
- 1 tablespoon hemp seeds
- 1 cup sunflower seeds, soaked for 4 to 8 hours
- 3/4 cup sun-dried tomatoes (soaked for 1 hour to soften)
- 1/2 cup baby tomatoes (halved)
- 1 chipotle chilli (soaked for 2 hours until soft)
- 1 tablespoon dark miso
- 2 teaspoons cumin
- 1 tsp chilli powder
- 2 tsp ground coriander
- 1 tablespoon olive oil
- 2 soft dates (chopped into small pieces)
- 1/4 cup water
- 2 tsp garlic powder
- 1 chilli (deseeded and finely chopped)
- 3 spring onions (diced)
- 1/4 cup coriander (roughly chopped)
- 1 teaspoon maple syrup
Method of cooking:
Drain the soaked sunflower seeds and place in a food processor.
Add the soaked sundried tomatoes, chipotle chilli, dark miso, cumin, chilli powder, ground coriander, olive oil, chopped dates, water, garlic powder and maple syrup to the food processor.
Blend until you have a coarse, crumbly texture, similar to minced meat.
Transfer to a bowl and stir in the finely diced chilli, diced spring onions and coarsely chopped coriander.
Arrange the gem lettuce leaves on a serving platter. Spoon the sunflower seed mixture onto the leaves, then garnish with the halved baby tomatoes and sprinkle with hemp seeds.
