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.