Charred greens with salsa rossa
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 4 Little Gem lettuces, halved, or 8 handfuls of kale
- olive oil, a drizzle
For the salsa rossa
- 1.5kg datterini or baby plum tomatoes, roughly chopped
- 190g jar chilli garlic sauce (we used Lee Kum Kee)
- 60g capers, drained
- 30g garlic cloves
- 450g extra virgin olive oil
- 60g white balsamic vinegar
- 50g red chilli, chopped
Method
- STEP 1
Heat a barbecue or griddle pan over a high heat. Blitz all the salsa ingredients together in a food processor until smooth and combined. Season with salt and pepper and set aside.
- STEP 2
Put the lettuce or kale in a large bowl and toss with the olive oil and some sea salt. Grill on the barbecue or griddle pan, rotating often, until the veg has softened slightly and the leaves are charred in places. This adds texture and flavour. To serve, put the veg on a platter and serve the salsa on the side, or spooned over the veg.
