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Griddled Romaine Salad

Griddled Romaine Salad

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 6

Charred on the outside but deliciously firm on the inside, don’t be dubious about cooking lettuce!

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  • 2 romaine lettuces
  • 50g baby spinach leaves
  • 1 handful pine nuts, toasted
  • 50g pea shoots
  • ½ avocado, for the dressing
  • 1 handful pomegranate seeds
  • 1 handful basil leaves, for the dressing
  • 2 tbsp extra virgin olive oil, for the dressing, plus extra for brushing over the lettuce
  • ½ lemon, juiced (for the dressing)
  • 2 tbsp greek yogurt, for the dressing


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.

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