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    Chargrilled lemon and Parmigiano Reggiano salad

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    Chargrilled lemon and Parmigiano Reggiano salad

    The natural sugars in lemons caramelise when cooked over a high heat. The result is a sweetened juice that is great in salads.

    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 2 minutes
    • Total time: 12 minutes, plus cooling 15 minutes

    Serves: 8


    • 1 unwaxed lemon, halved
    • 250g half-fat crème fraîche
    • 1 clove garlic, crushed
    • 3 anchovy fillets, finely sliced
    • 2 tbsp extra virgin olive oil
    • 4 Little Gem hearts, cut into quarters
    • 50g Parmigiano Reggiano shavings


    1. Place the lemon halves, cut-side down, on a grill over the hot barbecue for 2 minutes until caramelised and golden brown. Remove from the barbecue and allow to cool completely.
    2. With a large pestle and mortar or food processor, combine the crème fraîche with the garlic, anchovy fillets, a pinch of ground black pepper and the olive oil. Then add the juice from the chargrilled lemon and mix to combine
    3. Pile the Little Gem hearts and Parmigiano Reggiano shavings on to a plate and drizzle with the dressing. Serve the remainder of the dressing in a small jug so guests can help themselves.

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    Cook's tips

    Limes are also great chargrilled – try squeezing their juice over barbecued fish.


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