Put the walnuts in a food processor or blender and blitz to a coarse rubble. Add the sun-dried tomatoes, spices, soy sauce or tamari and oil and pulse until it forms a crumbly ‘meaty’ texture.
For the pineapple salsa, put the pineapple and yellow pepper in a bowl. Add the spring onions and chilli. Squeeze over the lime juice and stir to combine before adding the coriander. Stir and set aside until needed.
For the avocado sauce, put the avocado flesh in a food processor or blender with the coconut cream or yogurt, garlic, lime juice and a pinch of salt and blend until smooth. While it’s blending, gradually pour in the extra virgin olive oil until amalgamated before thinning out with a few tablespoons of water, depending on how thick you prefer it. Check for seasoning, adding a little more salt if necessary. Refrigerate until needed.
Separate the leaves from the little gem lettuces. Spread some avocado sauce in the centre of each lettuce leaf, spoon over a generous amount of walnut meat and top with the pineapple salsa. Eat, taco style.