Lettuce Cannelloni Stuffed with Guacamole

From the TV3 cookery programme La cuina de l'Isma

Ingredients

Lettuce cannelloni stuffed with guacamole
(for 2 people)
- long lettuce leaves (romaine)
- 1 avocado
- 2 salad tomatoes
- Genovese basil
- 1 boiled pork belly (or another meat...)
- 50 g cooked lentils
- English mustard

Method:

Start preparing the cannelloni by blanching the lettuce leaves in boiling water for one minute. Then put them in a bowl of iced water, and remove the excess water.

Make the filling: scoop out the avocado, put it in a bowl and mash it. Add olive oil.

Cut up the blanched tomato. Separate the pulp, cut the skin into small pieces and add it to the avocado. Mix everything together.

Now cut up the pork belly and add it to the bowl. Chop the basil leaves and add them too.

Remove the stem from the lettuce leaves so they're more flexible. Add the filling and roll them up. And there's your cannelloni.

For the vinaigrette, crush the tomato seeds. Mix the mustard into this juice. Add a few lentils, a good drizzle of oil and a pinch of salt.

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