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Grilled lettuce salad with yoghurt and pomegranates

Grilled Romaine Lettuce, Sumac-Tahini Yoghurt and Pomegranates Salad

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Servings 4

Equipment

  • 1 Serving Dish
  • 1 Griddle Pan

Ingredients
  

  • 4 Tbsp Extra virgin olive oil
  • 2 Tbsp Raspberry vinegar
  • 1 Tbsp Chopped mint
  • Sea salt and ground white pepper, to taste
  • 4 heads Romaine (cos) lettuce, halved lengthways
  • 175g Pomegranate rubies mint leaves, to garnish

For the sumac-tahini yoghurt:

  • 250 ml Greek yoghurt
  • 1 Tbsp Minced garlic
  • 2 Tbsp Tahini paste
  • 1 Lemon, zested and juiced 
  • 1 Tbsp Sumac
  • 1 Tbsp  Pomegranate molasses salt, to taste

Instructions
 

  • Mix the oil, vinegar, mint and seasoning. Brush the dressing over the lettuce heads.
  • Heat a griddle pan to smoking point, then place the lettuce, cut-side down, on the pan. Grill for 1–2 minutes until lightly charred.
  • To make the yoghurt, mix all the ingredients, adding a dash of hot water if it’s too thick.
  • Pipe or dollop the sumac-tahini yoghurt over the grilled lettuce, then sprinkle with the pomegranate rubies and garnish with mint leaves.