LEMONGRASS CHICKEN AND SUPER GRAIN LETTUCE CUPS.

Υλικά

Super grain salad

⅓ cup bulghur wheat, freekah or brown rice

⅓ cup quinoa

1 cup water

1 red capsicum

½ telegraph cucumber

¼ red onion

1 carrot

¼ cup Asian Dressing (see page 256)

Lemongrass chicken

2 teaspoons oil

550g lean chicken mince

3-4 tablespoons Lemongrass

Paste (see page 257)

¼ teaspoon salt

Pinch of chilli flakes, chilli powder or cayenne powder (optional)

¼ cup chopped coriander

To serve

1 baby romano or cos lettuce, leaves separated

100g mung bean sprouts

¼ cup chopped mint leaves

2 tablespoons chopped roasted

peanuts

1 tablespoon hot chilli sauce, e.g. Sriracha (optional)

½ lemon or 1 lime, cut into

wedges

Οδηγίες

1. Place bulghur/freekah/brown rice and quinoa, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a lid and reduce to low heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes before fluffing up

with a fork

2. Meanwhile, prep the rest of the salad ingredients. Remove core and seeds from capsicum and finely dice; cut

cucumber in half lengthways, use a teaspoon to scoop out seeds and thinly slice; finely dice red onion; peel carrot and shred or coarsely grate. Place all in a bowl

with Asian Dressing.

3. Heat oil in a large fry-pan on high heat. Cook chicken mince, lemongrass paste, salt and chilli/cayenne (if using) for about 5 minutes, or until cooked through and any liquid has evaporated. Use a wooden spoon to break up chicken mince as it cooks. Transfer to a bowl and stir

through coriander.

4. Add cooked grains to salad and toss to combine. Taste, and season with salt and pepper, if needed. To serve, divide lettuce leaves between plates. Fill each leaf with super grain salad and lemongrass chicken. Top with mung bean sprouts, mint, peanuts, and a little chilli sauce (if using). Squeeze over lemon/lime wedges just before eating.