Griddled Romaine Salad
By OcadoLife
Published on 09 March 2022
Charred on the outside but deliciously firm on the inside, don’t be dubious about cooking lettuce!Time and servings
15 minsTotal time
6Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 50 g of baby spinach leaves
- 50 g of pea shoots
- 1 handful of pine nuts, toasted
- 1 handful of pomegranate seeds
- 0.5 avocado, for the dressing
- 1 handful of basil leaves, for the dressing
- 2 tbsp of greek yogurt, for the dressing
- 2 romaine lettuces
- 2 tbsp of extra virgin olive oil, for the dressing, plus extra for brushing over the lettuce
- 0.5 lemon, juiced (for the dressing)
Method
Step 1
Slice the romaine lettuces in half lengthways. Brush the cut sides with a little olive oil and sprinkle with salt.Step 2
Place the lettuces cut side down onto a hot BBQ and cook for 2-3 mins until nicely charred (but not burnt).Step 3
Remove from the heat, cut into chunky slices on the diagonal and allow to cool for a couple of mins before piling onto a serving plate with the spinach and pea shoots.Step 4
Place all the dressing ingredients (except the water) into a blender and whizz until you have a smooth dressing. Taste it, season to your liking, and add as much of the water as you need to get the consistency you like. Give it one last pulse before drizzling over the salad. Top with the pine nuts and pomegranate seeds.