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Grilled lettuce salad with aromatic seed sprinkle

Grilled lettuce salad with aromatic seed sprinkle
(Image source:  Woolworths)

Grilled lettuce salad with aromatic seed sprinkle

Recipe by Clem Pedro

1 crunchita lettuce cut into 4 wedges
Fioretto & Tenderstem 150g
Extra virgin olive oil to coat
Salt and freshly ground black pepper to taste
Dairy free tomato & basil cream cheese

For the spicy seed sprinkle
2T breakfast seed mix
2t coriander seeds, crushed
1t cumin seeds, crushed
1T smoked chilli seeds
2T crispy onion sprinkle

For the lemon and paprika dressing: combine
2 lemons, zested and juiced
2t paprika
2T raw honey
1t dried oregano
Salt and freshly ground black pepper to taste

Heat a griddle pan over a high heat. Dress the veggies in the oil and season lightly. Add the lettuce to the pan cut side down and cook until the lettuce is charred on that side only. Add the fioretto and tenderstem broccoli and char for about 2 minutes aside turning over as many times as needed until the veggies are cooked to your liking but still retaining some crunch.
Add the cream cheese to a large serving platter and in your best chef smear, spread the cream cheese across the platter in one swipe.
For the spicy seed sprinkle toast the seed mix and seeds together until they become fragrant. Remove from the heat and toss through the onion sprinkle.
Add the charred veggies to the cream cheese followed by a sprinkling of the chilli seed sprinkle and spoon over the dressing.

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