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Photo of Griddled lettuce with red pepper pesto & chimichurri by WW

Griddled lettuce with red pepper pesto & chimichurri

1
PersonalPoints™ per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Griddling lettuce might seem like an unusual thing to do, but just a few minutes spent on a hot griddle brings out a whole other flavour dimension. Try it as a side with grilled fish fillets.

Ingredients

Lettuce

2 leaf/leaves, small, Romaine lettuce, halved lengthways

Calorie controlled cooking spray

4 spray(s)

Lemon(s)

1 medium, cut into wedges, to serve

Roasted Red Peppers in brine, drained

200 g, drained weight, roughly chopped

Parsley, fresh

10 g, chopped

Garlic

1 clove(s), crushed

Shallots

1 medium, finely chopped

Garlic

1 clove(s), finely chopped

Chilli, Green or Red

2 individual, deseeded and finely chopped

Red Wine Vinegar

50 ml

Coriander, fresh

25 g, finely chopped

Parsley, fresh

10 g, finely chopped

Extra Virgin Olive Oil

1 tablespoons

Instructions

  1. To make the red pepper pesto, put all the pesto ingredients into a food processor and blend until smooth. Season to taste and set aside.
  2. For the chimichurri, put all the chimichurri ingredients into a small bowl with 2 tablespoons water. Mix until well combined then season to taste and set aside.
  3. Heat a large nonstick griddle over a high heat until it starts to smoke. Mist the lettuce with cooking spray then griddle, in batches, for 1-2 minutes on each side, until charred.
  4. Put the griddled lettuce on a serving platter, spoon over the red pepper pesto and chimichurri, and serve with the lemon wedges on the side.

Notes

Toast 1 tablespoon each of sunflower and pumpkin seeds in a dry frying pan over a medium heat for 2-3 minutes, until fragrant. Scatter over the lettuce before serving.

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