Everyone knows that the best bit of a lettuce is the crunchy core, especially with cute Little Gems. Here, they’re gently cooked with sweet peas before being sprinkled with so-now hemp hearts for a hot take on a summer staple.
Ingredients
| 2 Tbsp | Extra virgin olive oil |
| 4 | Spring onions, finely sliced |
| 2 cloves | Garlic, finely sliced |
| 2 | Little Gem lettuce hearts, halved lengthways (save the outer leaves for a salad) (Main) |
| ¾ cup | Vegetable stock |
| 1 ½ cups | Frozen baby peas |
| 1 Tbsp | Hemp hearts, (also known as hemp seeds) (Main) |
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Directions
- Set a large pan with a lid over medium heat. Add the oil, followed by the spring onions, garlic and a pinch of salt. Cook for five minutes, stirring occasionally. Add the Little Gems, cut side down. Cook for another three minutes, then pour in the stock. Cover and simmer gently for five minutes, then add the peas. Cover and cook until the peas are just cooked through (about three minutes).
- While the peas are cooking, toast the hemp hearts in a small pan set over medium heat. Don't get distracted - they burn easily!
- Transfer the Little Gems to a serving dish and scatter over the peas and spring onion. Pour over a little of the cooking juices, then sprinkle over the toasted hemp hearts. Serve immediately.
