This is one of my absolute favourite dinners to make on weeknights – so simple, so easy (it literally takes 10 minutes to cook and serve!) and so tasty. I’m obsessed with the tamari-mustard dressing I created for this too, it really completes the dish. You can use turkey or beef mince too, even some sautéd tofu would work in this recipe!
Ingredients
Serves: 2
- 1 tsp coconut or olive oil, for frying
- 2 garlic cloves, minced
- 1 red onion, finely diced
- 1 tsp sea salt
- 150g organic chicken mince
- 1 tbsp tamari sauce
- 1 tbsp olive oil
- 2 tbsp parsley, finely chopped
- 1 head of iceberg lettuce
- 1/2 avocado, smashed
- 1 tbsp sesame seeds
- Extra sesame seeds, chopped spring onion and parsley, to garnish
Tamari-Mustard Dressing:
- 2 tbsp Dijon mustard
- 1 1/2 tbsp tamari sauce
- 1 tsp sesame oil
- 1 tbsp spring onions, chopped
- 1/4 cup water
Method
- Heat coconut oil in a large non-stick frying pan.
- Add the minced garlic cloves and sauté until golden.
- Add the chopped red onion and a tsp of salt, sauté until golden.
- Add the chicken mince, tamari and olive oil and sauté until brown and well-cooked. Set aside.
- Prepare lettuce cups by chopping off the stem of the lettuce and carefully pulling each lettuce leaf/cup away from the head of lettuce. Set aside and repeat until you have 5-6 lettuce cups.
- In another small bowl, smash the avocado and add 1 tbsp sesame seeds. Set aside.
- To make the dressing, add the mustard, tamari, sesame oil, spring onions and water to a small bowl and whisk until combined.
- To serve, add 2 heaped tbsp of the cooked chicken mince to each lettuce cup and top with dressing, spring onion, smashed avocado and parsley.