Bulgar, Ground Chicken & Green Tomatoes Wrapped in Iceberg Lettuce Seasoned with Herbs & Spices

As you know Ronny and I are on a low calorie diet now but that doesn't mean we're going to be subsisting on a diet of cottage cheese and leafy vegetables, because we are after all two people who think meals are the highlight of the day.

Today's recipe is a variation of one of our favorites and my favorite way to eat iceberg lettuce which I don't exactly love.

Ingredients

1 Iceberg Lettuce

1 Cup Bulgar

1 Lemon (the juice)

2 Cloves Garlic (chopped finely)

200 g Ground Chicken

1 Medium Green Tomato or Red Tomato (chopped finely into small cubes)

1/4 Finely Chopped Leeks (chopped finely)

2 Tbsp Finely Chopped Onions

A Small Bunch of Coriander Leaves (chopped finely)

12 Mint Leaves (chopped finely)

2 Tsp Garam Masala

Coarse Sea Salt (to taste)

Black Pepper (to taste)

Chili Pepper (to taste)

Step 1: Rinse the bulgar and put it in a non-metallic container.

Step 2: Squeeze the juice of one lemon and pour a little cold water over it so that it is covered with liquid. Then leave it for 3 hours until the bulgar is chewy and soft. You may want to add more water during this time if you see the bulgar has absorbed all the liquids and looks dry.

Step 3: Season the ground chicken with Garam Masala, black pepper, chili and salt.

Step 4: Chop up the garlic cloves finely and braise them in the extra virgin olive oil until they are aromatic.

Step 5: Braise the ground chicken in this until there is no more liquid and set aside.

Step 6: Drain any excess liquid from the Bulgar and then add 1 chopped green tomato, the leeks and the onions. Mix in the chopped coriander leaves and mint leaves.

Step 7: Add the chicken and mix and add more salt if necessary.

Step 8: Tear up the lettuce into a size convenient for piling on some of the bulgar mixture and serve side by side.

Step 9: Now grab one of the lettuce leaves, spoon on some of the bulgar mixture and stuff it into your mouth!

Note 1: To be honest it can get a bit messy but with practice you can learn to eat this without looking like a 3 year old.

Note 2: The execution will look prettier with red tomatoes and we usually make it with red ones. I might also add that our original version is made with ground pork or beef and seasoned simply with garlic, salt, chili and black pepper. We normally use parsley not coriander so those of you who are squeamish about coriander can go ahead and make it with parsley.