Griddled lettuce with red pepper pesto & chimichurri
2 leaf/leaves, small, Romaine lettuce, halved lengthways
Calorie controlled cooking spray
1 medium, cut into wedges, to serve
Roasted red peppers in brine, drained
200 g, drained weight, roughly chopped
10 g, chopped
1 clove(s), crushed
1 medium, finely chopped
1 clove(s), finely chopped
Chilli, green or red
2 individual, deseeded and finely chopped
Red wine vinegar
25 g, finely chopped
10 g, finely chopped
Extra virgin olive oil
- 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.
- 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.
- 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.
- 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.