Preparation time is 30minutes
Total time is 30minutes
Serve is for 6 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 1 cup frozen peas, thawed
- 1 red chilli, chopped
- 1/4 cup coriander, chopped
- 1 Lebanese cucumber, diced
- 1/4 small red onion
- 1 handful watercress sprigs
- 1 baby cos lettuce
- 250grams portobello mushrooms
- 1 lime, juiced
- 1/2teaspoons ground coriander
- 2tablespoons tahini
- 1/2 cup gentle fibre
- 1/4 cup sesame seeds
- 1tablespoons coconut sugar
- 1 clove garlic, crushed
- 1/2 cup almond meal
- 1 punnet Sweet Solanato tomatoes, diced
Method
Step 1 of 3
Line a baking tray with baking paper. Process mushrooms, peas, almond meal, fibre mix, ground coriander, chopped coriander and tahini in a food processor until finely chopped. Transfer to a bowl and roll tablespoon-sized portions into balls (this recipe makes 24). Roll in sesame seeds to coat and place onto tray. Chill for 10 minutes to firm slightly.
Step 2 of 3
Meanwhile, combine lime juice, sugar, chilli and garlic in a small bowl. Add tomato, cucumber and onion and stir to coat.
Step 3 of 3
Separate lettuce leaves. Fill each leaf with a mushroom ball and a little of the salsa. Serve with watercress.
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