- 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.
