Lettuce dumplings

Tam West

Ingredients

2 whole	Baby cos lettuce, about 20-24 leaves (Main)
⅓ cup	Plain unsweetened yoghurt
1 clove	Crushed garlic, use up to 2 crushed cloves
1 Tbsp	Tahini (Main)
1	Lime, juiced and zested
1	Eggplant, cut into chunks (Main)
3	Tomatoes, use up to 5 if they are small, halved
2 tsp	Cumin
1 drizzle	Olive oil
1 handful	Chopped parsley

Directions

1. Blanch the outer leaves from 2 baby cos (20-24 leaves) in boiling water until they just change colour. Refresh in icy water, pat dry, cut out the stem from each leaf and chill.
2. To make the sauce, whisk yoghurt with 1-2 cloves crushed garlic, tahini and the lime juice. Season with freshly ground black pepper and chill.
3. Cut eggplant into chunks, halve tomatoes. Toss all with cumin, freshly ground black pepper, lime zest (or use lemon zest) and a big glug of olive oil. Roast in a medium oven until eggplant is tender.
4. Once cool, add the chopped parsley and season with sea salt flakes and mash lightly with a fork.
5. Add spoonfuls of mix to each lettuce leaf. Add a drizzle of the sauce and fold into small parcels. Chill to serve, with remaining sauce for dipping.

More of Warren's cooked lettuce recipes

• Grilled lettuce
• Stir-fried lettuce and rice
• Braised lettuce with spring veg