Food Maths: Lettuce
HERO INGREDIENT: Lettuce
Charred Little Gems, Halloumi And Tahini (V)
INGREDIENTS
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6 little gem lettuces, halved
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150g of halloumi
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3 tbsp of sour cream
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2 tbsp of Cypressa tahini
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100g of walnuts
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Chunky bread, shredded & chives/spring onions (all optional)
METHOD
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Slice the lettuce lengthways, season, then quarter. Splash on some olive oil and season. Griddle, barbecue or grill.
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Lay on a large serving plate. Sprinkle over the halloumi and walnuts.
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With a fork, whisk together the tahini and sour cream. Season according to your taste.
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Drizzle the tahini mix over the lettuce. If you want to include chargrilled sourdough in the mix, please do. Equally, for children, you can pop these into wraps with some roasted chicken.
Californian Grilled Romaine With Green Goddess Dressing (V)
INGREDIENTS
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4 romaine lettuce hearts, halved or quartered, ends removed
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4 large Clarence Court eggs, boiled
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1 handful of black olives
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1 handful of flaked almonds
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20g of parmesan, finely grated
For the Green Goddess dressing:
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1 avocado
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1-2 tsp of Dijon mustard
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2 tbsp of sour cream or Greek yoghurt
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150ml of olive oil
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A splash of white vinegar
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A selection of herbs: tarragon, chives, basil and coriander work well
METHOD
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Boil the eggs, and peel off the shells. Drizzle the olive oil over the romaine lettuce halves or quarters. Season. Place under the grill or on the barbecue. Cook until they’re caramelised on each side.
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To make the dressing, mash the avocado flesh with the anchovies. Then, add the remaining dressing ingredients, except the olive oil.
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Blend to make smooth. When everything is incorporated, slowly drizzle in the olive oil. Season.
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Serve the grilled romaine lettuces with the halved boiled eggs and black olives scattered over.
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Drizzle over the Green Goddess sauce. Finish with flaked almonds and parmesan.
Sweet And Spicy Lettuce Boats
INGREDIENTS
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4 little gems or 1 iceberg lettuce
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500g of quality beef mince
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3 garlic cloves, finely chopped
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3 tbsp of Blue Dragon fish sauce
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3 tsp of palm sugar (a light brown sugar will work)
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3 tsp of fresh ginger, peeled, finely chopped or grated
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1 red pepper, sliced
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1 handful of mint leaves
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1 bunch of spring onions, finely chopped
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2 red chillies, finely chopped
METHOD
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Fry the garlic, ginger and chilli. Add the mince. Sprinkle over all the other ingredients, except the mint leaves.
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Once cooked (it will take about 15 minutes or so) let it cool. Taste and season.
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Tip the sweet and tangy mincemeat into the lettuce leaves.
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Extra options include a scattering of cucumber, peanuts or cashews, chopped coriander and a squeeze of lime juice.
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