Turkey & Romaine Lettuce Cups with Peanut-Lime Sauce
Dinner · Malaysian · Ready in 20 min · Serves 2
Spiced turkey and crunchy peppers spooned into cold romaine leaves, with a sharp peanut-lime sauce. A knife-and-fork dinner you eat with your hands.
Per serving
- Calories
- 421
- Protein
- 39 g
- Carbs
- 19 g
- Fat
- 21 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron23%
- Vitamin D2%
- B1269%
- Zinc43%
- Magnesium24%
- Omega-317%
- Calcium6%
- Potassium27%
- Vitamin C122%
- Vitamin A12%
- Riboflavin37%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Turkey mince (lean)
- 200 g Romaine lettuce
- 150 g Bell pepper
- 150 g Cucumber
- 30 g Spring onion
- 30 g Peanut butter
- 30 ml Lime juice
- 10 g Ginger
- 2 cloves Garlic
- 1 tsp Chilli flakes
- 1 tsp Sesame oil
- 15 g Fresh cilantro
- 1 tsp Salt
Method
- 1
Pull the 200g of romaine lettuce into whole cup-shaped leaves and chill them, dice the 150g of bell pepper and the 150g of cucumber small, slice the 30g of spring onion, grate the 10g of ginger and crush the 2 cloves of garlic.
- 2
Whisk the 30g of peanut butter with the 30ml of lime juice and 2 tbsp warm water until it pours off a spoon in a smooth ribbon.
- 3
Cook the 300g of lean turkey mince in 1 tsp sesame oil in a frying pan over medium-high heat for 5 minutes, breaking it up, until no pink remains and the edges catch.
- 4
Add the grated ginger, the crushed garlic, 1 tsp chilli flakes and 1 tsp salt and cook over medium heat for 2 minutes, until the pan smells toasted rather than sharp.
- 5
Take the pan off the heat, fold the diced pepper, cucumber and spring onion through the turkey, spoon it into the cold romaine leaves, then drizzle over the peanut-lime sauce and scatter the 15g of fresh cilantro.
