Ingredients 1 head of iceberg lettuce
500g beef mince
2 garlic cloves
2cm knob of ginger
1 large carrot
2 corn cobs
1/2 bunch fresh coriander
Juice of 1 lemon
2 tbsp soy or tamari sauce
Remove four lettuce leaves, taking care to not break them. Wash them and leave them to dry.
Bring a pot of water to boil. Add the corn cobs and allow to boil for 10 minutes, then drain. Leave to the side to cool.
Meanwhile, finely chop the garlic and onion, and grate the carrot using the smallest setting on your grater.
Heat a splash of oil in a frying pan over low to medium heat. Add the garlic and onion for a few minutes, or until the onion starts to soften, then add the beef mince. Stir, breaking up the mince, and cook until the beef is cooked through.
Turn off the heat and stir through the carrot and 1 tbsp soy sauce. Season with salt and pepper.
Roughly chop the coriander and place in a small bowl. Cut the corn off the cob and add to the coriander along with the lemon juice. Mix well.
Take the lettuce leaves and fill them with the beef mixture. Top with the corn and coriander and drizzle with the remaining soy sauce. Serve immediately.