3 Crunchy Cos lettuce
200 g smoked tofu
1 red and 1 yellow Sweet Palermo pepper
1 inch ginger root
150 ml soy sauce
30 ml lemon juice
1 clove of garlic
50 ml mild olive oil
Sesame seeds to decorate
1 grapefruit peeled and segmented
Dice the Sweet Palermo peppers. Wash the lettuce and quarter it lengthwise; reserve. Dice the tofu into 5 cm pieces.
In a food processor mince shallots, ginger and garlic. Once is minced, add oil, lemon juice and soya sauce and mix well. Best if you can make dressing one or two days before. Add the diced pepper and the tofu, also the segmented grapefruit and mix all together. To serve place Crunchy Cos leaves on a tray, and fill them with all the above. Sprinkle with sesame seeds.