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

Griddled lettuce with red pepper pesto & chimichurri

Points® value
Total Time
30 min
20 min
10 min
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.



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

Calorie controlled cooking spray

4 spray(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


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

50 ml

Coriander, fresh

25 g, finely chopped

Parsley, fresh

10 g, finely chopped

Extra virgin olive oil

1 tablespoon(s)


  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.


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.