Food Maths: Lettuce

Food Maths: Lettuce

Lettuce has more potential than you might think, says food columnist and SL contributor Chloe Scott-Moncrieff. Charred over coals or under the grill, let its flavour shine through in these three, easy summer recipes…


Charred Little Gems, Halloumi And Tahini (V)



  1. Slice the lettuce lengthways, season, then quarter. Splash on some olive oil and season. Griddle, barbecue or grill.

  2. Lay on a large serving plate. Sprinkle over the halloumi and walnuts. 

  3. With a fork, whisk together the tahini and sour cream. Season according to your taste.

  4. 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)


For the Green Goddess dressing:


  1. 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. 

  2. To make the dressing, mash the avocado flesh with the anchovies. Then, add the remaining dressing ingredients, except the olive oil. 

  3. Blend to make smooth. When everything is incorporated, slowly drizzle in the olive oil. Season.

  4. Serve the grilled romaine lettuces with the halved boiled eggs and black olives scattered over. 

  5. Drizzle over the Green Goddess sauce. Finish with flaked almonds and parmesan.

Sweet And Spicy Lettuce Boats



  1. Fry the garlic, ginger and chilli. Add the mince. Sprinkle over all the other ingredients, except the mint leaves.  

  2. Once cooked (it will take about 15 minutes or so) let it cool. Taste and season. 

  3. Tip the sweet and tangy mincemeat into the lettuce leaves. 

  4. Extra options include a scattering of cucumber, peanuts or cashews, chopped coriander and a squeeze of lime juice.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily