Griddled little gem, almond & herb salad
Cooking the lettuce isn’t vital, but sealing it this way gives it an appealing colour and enhances its flavour.
- Prepare10 mins
- Cook5 mins
- Total time15 mins
- 50g blanched almonds, lightly toasted
- 1 clove garlic, crushed
- 25g pack flat leaf parsley, leaves chopped
- 20g dill, leaves chopped
- 7 tbsp olive oil
- 1 tbsp white wine vinegar
- ¼ tsp sugar
- 3 little gem lettuce
Chop the almonds and mix in a bowl with the garlic, parsley, most of the dill, 6 tbsp of the oil, vinegar, sugar and plenty of seasoning.
Cut each lettuce into quarters and brush the cut sides with the remaining 1 tbsp oil.
Heat a frying pan or griddle pan and cook the lettuce wedges until taking on good colour, but still crisp in the middle.
Transfer to a serving plate, spoon over the dressing and scatter with any remaining dill fronds to serve.
To cook on the barbecue: Prepare and light the barbecue. When hot, lightly cook the lettuce wedges, turning them from one cut side to the other, until lightly seared.
Typical values per serving when made using specific products in recipe