Charred lettuce and pea salad with charred lemon dressing
Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.
1.Heat a barbecue to high heat. Separate first few layers of leaves from lettuce, tear into small pieces and transfer to a bowl. Quarter lettuce hearts, drizzle with oil, season to taste and grill cut sides until lightly charred (2-3 minutes). Cool.
2.Meanwhile, grill lemon until charred (1-2 minutes).
3.Place sugar snap peas in a bowl, toss with a little oil to coat, season to taste and grill, turning occasionally, until lightly charred (1-2 minutes). Add to lettuce leaves along with lettuce hearts and mint, drizzle with extra-virgin olive oil, season to taste and toss to combine, then serve with charred lemon to squeeze over.
Drink suggestion: Barrel-fermented sauvignon blanc. Drink suggestion by Max Allen.
Ben Dearnley
