Summer BBQ season is here, and Alexandra Dudley has your low-waste, plant-based BBQ recipes covered.
A brilliant way to use up any forgotten, floppy gem lettuces I serve this both hot and cold. The dressing is simple but effective and whilst the macadamia nut is subtle it adds a wonderful creaminess to the dish. You’ll get the best ‘parmesan look-alike’ effect using a micro-plane grater but if you don’t have one you can also chop them. Feel free to switch up the herbs to whichever you have to hand. Coriander and parsley also work well.
4 gem lettuces
2-3 tablespoons olive oil
1 tbsp cider vinegar
1 tbsp very finely chopped herbs: basil, mint, coriander, parsley will all do
1 tsp dried mixed herbs, rosemary, organano
zest of one lemon
1 tsp honey
1 tsp grainy mustard
good pinch of salt
a few grinds of black pepper
roughly 4 macadamia nuts
fresh lemon juice
- Slice your gem lettuces in half length-ways.
- Mix your olive oil, cider vinegar, lemon zest, herbs, honey, mustard and seasoning in a small bowl before smothering over your halved lettuces.
- Heat your barbecue grill or griddle pan to a high and grill your lettuce halves for about 5 minutes either side until well charred.
- Squeeze over a little lemon juice and using a micro-plane grater grate over your macadamia nuts. If you don’t have one you could also finely chop them. Serve.
See Alexandra’s plant-based BBQ recipes: Charred Asparagus With A Broad Bean And Radish Salsa and Coffee, Banana, Almond Popsicles for dessert!
Discover 8 Refreshing Summer Drinks Recipes, perfect for accompanying your BBQ.