These fresh and tasty lettuce wraps are an ideal summer lunch, light dinner or snack. With crispy lettuce filled with ZENB grains and a creamy plant based tzatziki inspired by the flavors of Greece.

• 200g plant based yogurt, coconut works well
• 1 small cucumber, washed and roughly grated
• 15g parsley, finely chopped
• 1 clove garlic, peeled and crushed
• 1/2 tsp sea salt
• 2 small baby gem or one small iceberg lettuce
• 1 packet ZENB tomato and courgette grains
• 2-4 tbsp olive oil for finishing
• Extra parsley or other herbs for garnishing
• 1 chili, finely sliced or chili flakes (optional)

INSTRUCTIONS

To make the tzatziki, in a bowl mix the plant based yogurt, grated cucumber, chopped parsley, crushed garlic and salt. Stir until well combined and set aside.

Prepare the lettuce by cutting off the root, separate the leaves, wash and dry the lettuce. Any smaller leaves can be used for garnishing.

Spread the lettuce cups out on two plates or on a sharing platter. Fill the cups 1 tbsp tzatziki, with 1-2 tbsp grains and top with extra herbs, chilies and a drizzle of olive oil.