TURKEY LARB LETTUCE CUPS

PREP + COOK TIME 30 MINUTES (+ COOLING) SERVES 4

Low carb, protein rich, low fat 1 tablespoon jasmine rice

1 tablespoon virgin coconut oil

3 cloves garlic, chopped finely 1 lemongrass stalk, white part only,

sliced thinly

3 kaffir lime leaves, shredded

500g turkey mince

1 small fennel bulb (130g), sliced thinly 8 butter lettuce leaves

1 fresh long green chilli, sliced thinly ½ cup loosely packed micro

radish leaves

½ cup loosely packed small fresh

mint leaves

VIETNAMESE DRESSING

¼ cup (60ml) fish sauce

¼ cup (60ml) lime juice

2 tablespoons finely grated palm sugar

1 Make vietnamese dressing.

2 Cook rice in a small frying pan over medium-high heat, stirring, for 3 minutes or until lightly toasted. Pound rice in a mortar and pestle until coarsely crushed.

3 Heat coconut oil in a large non-stick frying pan over medium heat, add garlic, lemongrass and lime leaves; cook, stirring, for 30 seconds or until fragrant.

4 Increase heat to high, add mince; cook, stirring to break up lumps, for 7 minutes or until cooked. Add half the dressing; cook, stirring, for 1 minute. 5 Spoon mince mixture and fennel into lettuce leaves; top with chilli, radish leaves, mint and crushed rice. Serve with remaining dressing.

VIETNAMESE DRESSING

Stir ingredients in a small bowl until sugar dissolves.