Share the recipe

Harissa, Lentil & Fig Lettuce Cups

Simple food is always a winner for me, I love to knock something healthy up within minutes and these cups are little taste bombs! Not so long ago I would've reached for something unhealthy, like a packet of crisps or a chocolate bar if I was feeling peckish and in all honesty if you'd told me that I’d prefer this kind of food ten fold now I would've scoffed at you. But I do and I feel great for it.


Recipe information

Serves 4
10 minutes


8 baby cos lettuce leaves

8 radicchio leaves

1/2 cup cooked puy lentils

1/3 cup cooked chickpeas

4 figs, sliced

1/4 cup pomegranate seeds

1/4 red onion finely sliced

1/2 cup shredded red cabbage

1 avocado, sliced

1 large handful parsley

1 tsp cumin seeds

1 tsp sesame seeds

1 tbs pumpkin seeds

6 tbs coconut or natural yogurt

1 tbs harissa paste

sea salt



Toast the pumpkin, sesame and cumin seeds for a couple of minutes in a frying pan, stirring, then set aside.

Lay the leaves out and spoon the lentils and chickpeas into them. Cut the fig slices in half again then place them in the lettuce cups along with the cabbage, onion, pomegranate, avocado and parsley.

Mix the harissa and yogurt together and spoon over the lettuce cups along with the toasted seeds. Season with salt and pepper then serve.