Smokey Cottage Cheese Lettuce Cups
Servings 10
Difficulty Beginner
Total Time 50 minutes COOK MODE
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INGREDIENTS
- 10 x baby gem lettuce leaves
- 1 x 410g can
Rhodes Quality Chickpeas in Brine , drained - 1 x 10g sachet Hinds Spices Smokey Salad Dressing Mix
- 1 x 250g cottage cheese
- 2 Tbsp (30ml) plain yoghurt
- 2 Tbsp (30ml) olive oil
- 2 tsp (10ml) Hinds Spices Paprika
- 1 tsp (5ml) Hinds Spices Mixed Herbs
- 1 avocado, thinly sliced
- 2 tsp (10ml) Hinds Spices Crushed Chillies
- Seed bread (optional)
METHOD
- Pre-heat oven to 180° C.
- Place the Rhodes Quality Chickpeas in Brine a roasting tray, drizzle with olive oil and sprinkle over the Hinds Spices Paprika and Hinds Spices Mixed Herbs.
- Roast for 30 mins.
- Remove from the oven and set aside to cool.
- Mix cottage cheese, yoghurt and Hinds Spices Smokey Salad Dressing Mix in a bowl.
- Spoon mixture into lettuce leaves.
- Top with roasted chickpeas and slices of avocado, and garnish with Hinds Spices Chilli Flakes.
- Serve with seed loaf if desired.
