The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sunflower Mince Lettuce Cups with Nectarine Salsa
These little ‘boats’ are packed with major flavour. We use protein-rich nutty sunflower mince, sizzled with ginger, and paired with a miso dressing. Sweet and cooling nectarine and cucumber salsa on the side. Crunchy lettuce leaves to wrap it all up.
6 plants
Low sat fat
Serving size
Ingredients
- 1 little gem lettuce
- 1 nectarine
- 1 cucumber
- 30g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 36g sunflower mince (sunflower mince (100%))
- 4cm fresh ginger
- 80g brown rice (brown rice (100%))
- 1 handful of fresh coriander
- 1 tbsp maple syrup
- 2 tbsp sesame oil (Sesame)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
Nutritional Information
Calories: 540
Protein: 18g
Carbs: 48g
Fat: 28g
Ingredients
- 80g brown rice (use half) (brown rice (100%))
- 1 cucumber (use half)
- 30g orange, miso and ginger dressing (use half) (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 1 tbsp maple syrup (use half)
- 36g sunflower mince (use half) (sunflower mince (100%))
- 1 nectarine (use half)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander (use half)
- 2 tbsp sesame oil (use half) (Sesame)
- 1 little gem lettuce (use half)
- 4cm fresh ginger (use half)
Nutritional Information
Calories: 540
Protein: 18g
Carbs: 48g
Fat: 28g
Sunflower Mince Lettuce Cups with Nectarine Salsa
These little ‘boats’ are packed with major flavour. We use protein-rich nutty sunflower mince, sizzled with ginger, and paired with a miso dressing. Sweet and cooling nectarine and cucumber salsa on the side. Crunchy lettuce leaves to wrap it all up.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Boil a half-full kettle. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. In a bowl, cover the sunflower mince with boiling water. Leave to rehydrate for 10 mins, then drain.
- Make the salsa; Roughly chop the coriander. Dice the nectarine and cucumber into small cubes and place them into a small bowl. Add the maple syrup, half the coriander, half the miso dressing and half the sesame oil. Season with a pinch of salt and mix.
- Finely chop or grate the ginger. Heat a large frying pan with the remaining sesame oil on medium-high heat. Once hot, add the sunflower mince and ginger and cook for 3 mins. Add the remaining miso dressing and simmer for 3-5 mins, until the liquid has evaporated.
- Add the cooked rice and remaining coriander to the sunflower mince and cook for 1 min. Season to taste with salt. Trim the lettuce and carefully separate the largest 8-10 outer leaves. Roughly chop the inner core and mix it through the salsa.
- Fill each leaf with the sunflower mince and top with the nectarine salsa and roasted peanuts.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.