Roast Beef Cos Cups

Turn your Sunday roast leftovers into these delicious and healthy roast beef cos cups, filled with rice salad, sliced roast beef and topped with a yoghurt and sumac dressing.

For the Salad:

  • 500g brown basmati rice
  • 1 red onion, sliced thinly
  • 400g chickpeas, drained
  • 50g pistachio nuts
  • 300g courgettes, coarsely grated
  • 50g pomegranate seeds

For the lemon and cumin dressing:

  • Juice 2 lemons
  • 2 tsp ground cumin
  • 4 tbsp extra virgin olive oil
  • Salt and pepper

To serve:

  • Baby cos cups, leaves separated
  • 150g plain yoghurt
  • 1tsp sumac
  • 50g Toasted sesame seeds
  • Sliced beef

For the Salad:

  • 500g brown basmati rice
  • 1 red onion, sliced thinly
  • 400g chickpeas, drained
  • 50g pistachio nuts
  • 300g courgettes, coarsely grated
  • 50g pomegranate seeds

For the lemon and cumin dressing:

  • Juice 2 lemons
  • 2 tsp ground cumin
  • 4 tbsp extra virgin olive oil
  • Salt and pepper

To serve:

  • Baby cos cups, leaves separated
  • 150g plain yoghurt
  • 1tsp sumac
  • 50g Toasted sesame seeds
  • Sliced beef
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Step 1

First, make the dressing by mixing the lemon juice with ground cumin and stir in the red onion and season. Cover and leave to marinate for 1 hour.

Step 2

To make the rice salad, pour the cooked brown rice into a large bowl and stir in the chickpeas, pistachio nuts, courgette and pomegranate seeds.

Step 3

To finish the rice salad, stir in the marinated onion with its lemon and cumin dressing, taste and season with salt and pepper.

Step 4

Blend the yoghurt and sumac ready to dress the cups.

Step 5

Lay each cos lettuce leaf out on a platter and spoon the rice into each cup, now add the sliced beef, a dollop of the yoghurt dressing and a sprinkle of sesame seeds, season with pepper and serve.

copy text

Step 1

First, make the dressing by mixing the lemon juice with ground cumin and stir in the red onion and season. Cover and leave to marinate for 1 hour.

Step 2

To make the rice salad, pour the cooked brown rice into a large bowl and stir in the chickpeas, pistachio nuts, courgette and pomegranate seeds.

Step 3

To finish the rice salad, stir in the marinated onion with its lemon and cumin dressing, taste and season with salt and pepper.

Step 4

Blend the yoghurt and sumac ready to dress the cups.

Step 5

Lay each cos lettuce leaf out on a platter and spoon the rice into each cup, now add the sliced beef, a dollop of the yoghurt dressing and a sprinkle of sesame seeds, season with pepper and serve.