Caribbean Mini Salads by Tilda Kitchen

Ingredients

  • 1 Pack Tilda Super Grains Sweet Potato, Chilli & Coconut
  • 1 Gem lettuce
  • ½ red pepper, finely chopped
  • ½ green pepper, finely chopped
  • A few snipped chives
  • 2 tomatoes, deseeded and chopped
  • 1 mango, stoned and very finely chopped
  • 1 red chilli, very finely chopped
  • Juice of ½ lime
  • A splash of olive oil
  • Salt & pepper to season

Cook

  1. Separate the gem lettuce leaves from each other and place on a large serving plate

  2. Top each leaf with a spoonful of the Super Grains Sweet Potato, Chilli & Coconut

  3. Sprinkle with the peppers, chives and tomatoes

  4. Make a simple salsa by mixing the mango, red chilli, lime, olive oil and season well with salt and pepper

  5. Serve the filled gem leaves with a little salsa on each

For more recipes log on to www.tilda.com/eat-well/recipes

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Tags: 1 Pack Tilda Super Grains Sweet Potato, basmati, british muslim magazine, Caribbean Mini Salads by Tilda, Chilli & Coconut 1 Gem lettuce ½ red pepper, deseeded and chopped 1 mango, finely chopped ½ green pepper, finely chopped A few snipped chives 2 tomatoes, stoned and very finely chopped 1 red chilli, tilda kitchen, very finely chopped Juice of ½ lime A splash of olive oil Salt & pepper to season

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