This is a quick, easy – and healthy - recipe for anyone who enjoys delicious low calorie meals but still wants to eat ‘fast-food' on the run.
Ingredients (Serves: 2 People)
• 2 tablespoons extra virgin olive oil
• 500g mushrooms (as per preference) - wiped clean and sliced.
• 1 shallot - finely chopped (can be substituted with white onions).
• 250 grams bean sprouts
• 2 garlic cloves – finely chopped.
• 2 medium sized tomatoes - diced.
• 2 tablespoons light soy sauce
• Salt - to taste
• Freshly ground pepper - to taste
• Fresh green chillies or red chilli powder (as per preference)
• Pre bought hummus – to use for dressing
• 6-8 big lettuce leaves - rinsed
Method:
Put the oil in a frying pan and once it starts bubbling add the onions and the garlic. Fry until the onions are translucent and then throw in the bean sprouts. Stir for 2 minutes and then add the tomatoes and the mushrooms. Let it cook on a medium to low heat for about 5 minutes – giving it the occasional stir. Add salt, pepper, soy sauce and chillies according to taste and let the mixture simmer for another few minutes, until the water left by the mushrooms and tomatoes completely evaporates.
Next, spread a generous layer of hummus onto each lettuce leaf and add a helping of hot mushroom mixture on top.
It's as easy as that - the mushroom and lettuce cups are now ready to be served and enjoyed.
TIP:
If you're cooking during the cold winter months, then using slightly warmed hummus adds a delicious and unique touch. If it's a summer afternoon, put the lettuce leaves in the fridge for a while to cool and crisp before adding the mushroom mix and serving.