Prep: 10 mins Cook: 10 mins
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
Ingredients
- 4 Baby Gem lettuces, ends trimmed, quartered
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp balsamic vinegar
Balsamic vinegar
bal-sam-ick vin-ee-gahTrue 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
pom-ee-gran-atNow mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
Method
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.
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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