Griddled Baby Gems with balsamic & goat’s cheese

Griddled Baby Gems with balsamic & goat’s cheese

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Prep: 10 mins Cook: 10 mins

Easy

Serves 3
Try a new way with lettuce and griddle your leaves on a high heat. Serve with vinaigrette and creamy cheese

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal233
  • fat17g
  • saturates5g
  • carbs14g
  • sugars14g
  • fibre4g
  • protein6g
  • salt0.3g
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Ingredients

  • 4 Baby Gem lettuces, ends trimmed, quartered
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp clear honey
  • 50g soft goat's cheese
  • 50g pomegranate seeds
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

Method

  1. Put the lettuce in a bowl, drizzle with a little of the olive oil, then season. Place a griddle pan on a high heat. Griddle the lettuce for 30 secs-1 min per side or until slightly charred. Remove to a plate. Combine the balsamic vinegar and honey with some seasoning, then whisk in the remaining olive oil to make a dressing.

  2. Drizzle the dressing over the lettuce. Crumble the goat’s cheese on top of the salad and sprinkle with the pomegranate seeds.

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