The recipe is super simple. Treat the lettuce like you would bread or a wrap and get creative with the filling.
For the egg mayo we use mayonnaise and yoghurt to make a lighter filling but use just mayonnaise if you would prefer it to be dairy free. The older the egg the easier it is to peel – save your fresh eggs for poaching!
To make the egg mayonnaise:
- Boil the eggs in hot water for 10 minutes. Take the pan off the stove and run under cold tap to cool eggs down quickly.
- Peel the eggs and mash with a fork. Add the mayonnaise and yogurt and season to taste. Mix in some chopped chives.
To serve:
Carefully peel the outer leaf off the iceberg lettuce trying to keep the shape as much as possible. Top with the egg mayo, more chives, sprouted seeds and dukkah.
1 big iceberg leaf should be enough per person, use 2 leaves if using baby gem lettuce.
More filling ideas:
- Beetroot hummus, grated carrot and sprouted seeds
- Butter bean, tomato, cucumber, dill and feta
- Savoury cashew cream and black beans (Mexican Black Bean Salad)
- Poached chicken, avocado, tomato and toasted seeds
- Broad bean, pea, mint, a squeeze of lemon and goats curd
