Vietnamese Chicken Laab

Steps

1. a small pot of salted water to the boil.
2. Cook super grain mix in pot of boiling water for about 15 minutes, until grains are tender with a slight bite. Drain, rinse under warm water and leave to drain well.
3. While super grains are cooking, prepare the rest of the meal. Mix all vinaigrette ingredients together in a large bowl.
4. Remove core and seeds from capsicum and dice 1cm; cut cucumber in half lengthways, use a teaspoon to scoop out seeds then thinly slice; peel carrot and grate or cut into thin matchsticks (alternatively use a spiralizer or julienne peeler to create ‘noodles’); finely dice onion. Place all in bowl with vinaigrette.
5. When grains have 10 minutes cook time remaining, heat oil in a large fry-pan on high heat. Cook ground chicken, lemongrass kaffir lime paste, salt and chilli flakes (if using) for about 5 minutes, using a wooden spoon to break up chicken as it cooks, until cooked through and any liquid has evaporated. Transfer to a mixing or serving bowl and stir through coriander.
6. Add cooked and drained grains to bowl with vinaigrette and vegetables and toss to combine. Season to taste with salt and pepper, if needed.
7. divide lettuce leaves between plates. Fill each leaf with super grain salad and Vietnamese chicken laab. Top with mung bean sprouts, mint, peanuts, and a little habanero hot sauce (if using). Squeeze over lemon juice from wedges just before eating.