Spring Lettuce Cups

Spring Lettuce Cups, with garlic yoghurt sauce
Serves 4 - perfect for lunch!
All recipes are rough guides, tweak and alter quantities to your portion sizes and preferences.

Ingredients
8 large lettuce leaves
200g potatoes, cut to small cubes
200g beets/radish/carrots/other root veg, cut to small cubes
100g purple sprouting broccoli, cut into small florets
Oil for roasting/frying

For the sauce
150ml yoghurt (use dairy alternatives to make vegan/ dairy free)
1-3 garlic cloves (depending on taste), grated or minced to a paste
Juice of 1 lemon
1 tbsp olive oil
Sea salt

Cut up small cubes of your root vegetables and roast until crispy. Slowly fry onions until they are caramelised and sweet, then set aside. Do not clean the pan, you will need it shortly!

Whilst the vegetables roast, prepare your yoghurt sauce. Mix the yoghurt (or alternative), grated garlic, lemon juice, olive oil and salt together and loosen it with a little water, until it can be drizzled.

Once the onions are finished and set aside, add a few splashes of water to the frying pan and throw in some broccoli over a high heat, pressing it down into the pan so that it half-steams, half-chars.

Pile everything into big lettuce leaves and dress with a sharp yoghurt sauce You can use any root veg in this, so it’s a good way to use up those veg box staples that are often straggling at the end of the week, like potatoes and carrots.