• cap and chilli sald
  • 500g minced white or lean meet
  • 6 spring onions, finely chopped
  • 1tbsp grated ginger
  • 2tbsp tahini paste
  • 2tsp minced garlic
  • Pinch of smoked paprika
  • 150ml water
  • iceberg lettuce, separated into cups (shred one leaf of lettuce)
  • 1 bunch of coriander
  • 1 bunch of mint
  • Extra Light Olive oil
  • Any fresh salad vegetables from the garden

Directions

  • Heat a wok with a splash of oil, then toss in the minced beef and fry until all separated and starting to brown, then remove from the wok and set aside.
  • Put the wok back on to heat, pour in a splash of oil then fry the spring onion, ginger, garlic and smoked paprika for 1 minute
  • Re-introduce the mince to the wok, stir in the tahini paste, pour in the water and cook on a high heat for 5-7 minutes, but keep stirring as it could burn.
  • Fill the lettuce cups with shredded lettuce, fresh herbs and the cooked mince.
  • SAM_0497