These meat-free snacks are perfect for a light meal or to impress your buddies over chilled summer drinkies.
Serves: 4
INGREDIENTS
Walnut mince
1 cup raw walnuts
1 tablespoon tamari
1 teaspoon dried ground coriander
½ teaspoon garlic powder
1 teaspoon lemon juice
Larb cups
8 cos leaves
½ cup grated beetroot
½ cup grated carrot
1 spring onion, finely sliced
½ capsicum, finely diced
micro greens and fresh coriander to garnish
Dressing
1 tablespoon tamari
2 teaspoon toasted sesame oil
1 teaspoon lemon or lime juice
a pinch of chilli flakes
This no-piggy-pork mince is so tasty, you can use it on toast, crackers, or tossed through a simple chopped salad.
METHOD
To prepare the walnut mince, throw all the ingredients into a food processor and blitz to form a crumbly mince-like texture, set aside.
Plate up the cos leaves and begin to build the cups.
Finish with a drizzle of the dressing and fresh coriander leaves and micro greens.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!