Little Gem Lettuce

chilli herb and avocado cups




  • 1 x 2 pack little gem lettuce
  • 2 ripe avocado, halved, stone removed
  • 2 tbs Greek yoghurt
  • 1 green chilli, seeds removed, finely chopped
  • 2 tbs chopped coriander leaves
  • 2 tbs chopped mint leaves
  • 1 lemon, halved
  • 1 vine ripened tomatoes, quartered
  • 100g soft feta
  • ¼ cup pistachio kernels, toasted, chopped
  • Extra coriander, to garnish

1 Separate the leaves of the little gem lettuce, wipe clean. Arrange on serving platter.

2 Spoon avocado into a bowl. Roughly smash with a fork. Add yoghurt, chill, coriander and mint. Squeeze over the juice from one lemon half, season with pepper. Stir to combine. Remove the seeds from the tomato, finely dice the flesh.

3 Top each lettuce cup with a spoonful of avocado mixture. Crumble over a little feta then sprinkle with tomatoes and pistachio. Top with coriander leaves. Serve with remaining lemon half into wedges.