Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Griddled lettuce with red pepper pesto & chimichurri by WW

Griddled lettuce with red pepper pesto & chimichurri

2
2
2
SmartPoints® value 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

Karyatis Roasted Red Peppers in Brine

200 g, drained, 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

Sainsbury's 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.

You might like

You might like