Prep time: 10 minutes
6 pre-washed baby gem lettuce leaves
130g cherry tomatoes, finely chopped
3 sprigs of spring onions, finely chopped and with the white ends removed
5g ginger, crushed
½ tsp. salt
1 tbsp. garlic oil
1 tbsp. balsamic vinegar
- Finely chop the cherry tomatoes into quarters and then eighths until the consistency looks salsa-like. Place the tomatoes in a bowl and leave to one side.
- Finely chop the spring onions, crush the ginger and add to the bowl of tomatoes.
- To season, add the salt, garlic and balsamic vinegar and mix well.
- Scoop up a tablespoon and a half of the tomato salad and place in each cup of the baby gem lettuce. Repeat this until all have been filled roughly equally.