Stranger Foods

Harissa chicken noodle lettuce cups

Serves 4-6 | Prep 15 mins | Cook 10 mins

Lettuce cups are one of my favourite things to eat – I’ll pile them high with flavourful fillings and munch on them at any opportunity. This combo of sweet and spicy noodles with shredded chicken is a great one for sharing and especially perfect in the warmer months (although I never let a thing like weather dictate when I eat these) – a perfectly virtuous snack, finger food or main meal.

Source: Simply

Ingredients

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Imperial

x0.5

2 boneless, skinless chicken breasts
75 g rice vermicelli noodles, cooked according to the packet instructions and rinsed until cold
75 g fine green beans, thinly sliced
4 spring onions, thinly sliced from root to tip
1 carrot, peeled, cut lengthways into thirds and then into matchsticks
1 small packet fresh coriander, finely chopped
3 heads Baby Gem lettuce, leaves carefully separated
Maldon sea salt flakes and freshly ground black pepper

For the dressing

2 tbsp clear honey
1 heaped tablespoon rose harissa
1 tbsp soy sauce
1 tbsp olive oil
finely grated zest and juice of 1 unwaxed lime
1 heaped teaspoon nigella seeds
Maldon sea salt flakes

Instructions

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Bring a saucepan of water to a gentle boil, add the chicken breasts and poach for , or until the juices run clear when the thickest part of the meat is pierced with the tip of a sharp knife.
Remove the chicken with a slotted spoon and leave to cool. Shred the meat and then roughly chop.
Mix all the dressing ingredients together in a jug or small bowl.
Reserve 2 tablespoons of the dressing, then add everything, except the lettuce, to a mixing bowl. Season with salt and pepper and mix together well.
Lay the lettuce leaves on a serving platter. Divide the chicken noodle mixture between the lettuce leaves and serve drizzled with the reserved dressing.

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