Griddled lettuce with red pepper pesto & chimichurri
1
Points®
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
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 tablespoon(s)
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.
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