Try our three crispy recipes using lamb’s lettuce

Ingredients Makes 4 wraps

• 150g cooked chicken

• 180g cooked beetroot

• ½ avocado

• ¼ red onion, finely sliced

• 4 wholemeal wraps

• A handful Fresh and Naked lamb’s lettuce

• Small bunch coriander leaves

• Sweet chilli sauce to taste

Directions

Tear the chicken into pieces, slice the beetroot, slice the avocado and red onion. Put all the ingredients including the lettuce, coriander and sweet chilli sauce into separate bowls.

Warm the wraps as per the pack instructions. Take everything to the table and let everyone build their own wrap.

To roll, fold the top and bottom in, then roll up from one side. With the seam downwards, slice diagonally across the middle. This way the filling will stay in the wrap as you eat.

Recipe from freshandnaked.co.uk

: LAMB’S LETTUCE AND WEET POTATO REAKFAST BOWL Ingredients

Serves 2

• 1 sweet potato, peeled and cut into small chunks

• 3tbsp olive oil

• 1 shallot, finely sliced

• 2 handfuls of sweetcorn, frozen is fine

• 1tsp garlic granules

• 1tbsp sliced jalapeno peppers from a jar (optional)

• 2 eggs

• 1 bag of Fresh and Naked lamb’s lettuce

• 1 avocado, sliced

• 1 lime

• A few chilli flakes to serve

Directions

Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for five to seven minutes until softened then drain and leave to steam while you heat half the oil in a large frying pan.

Tip the potatoes into the hot pan with the shallots, sweetcorn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the veg is browned and toasty.

While the veg is cooking, heat another non-stick pan with the remaining oil and fry the eggs.

Put the lamb’s lettuce into two bowls, then tip the vegetables on top with slices of avocado, squeeze some lime over and top each with a fried egg and a sprinkle of dried chilli flakes.

Recipe from freshandnaked.co.uk

3: RADISH, FETA AND BABY LEAVES SALAD

Ingredients

Serves 4

• 2tbsp olive oil

• 2tbsp red wine vinegar

• 1 shallot, finely sliced

• 20 French breakfast radishes

• ½ bag lamb’s lettuce

• ½ bag chard and spinach salad or ½ bag of red leaf salad

• 150g feta cheese, crumbled into chunks

Directions

Combine the oil, vinegar and shallot and season with salt and pepper.

Quarter the radishes and toss with the lamb’s lettuce and chard and spinach or red leaf salad leaves. In a large salad bowl toss the vegetables with the dressing then scatter over the feta.

Great on its own as a salad or stuffed into a pitta. Recipe from loveradish.co.uk