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  • 4 Little Gem lettuces
    halved, or 8 handfuls of kale
  • olive oil
    a drizzle

For the salsa rossa

Nutrition: Per serving (8)

  • kcal593
  • fat58g
  • saturates8g
  • carbs13g
  • sugars11g
  • fibre4g
  • protein3g
  • salt3.3g
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Method

  • step 1

    Heat a barbecue or griddle pan over a high heat. Blitz all the salsa ingredients together in a food processor until smooth and combined. Season with salt and pepper and set aside.

  • step 2

    Put the lettuce or kale in a large bowl and toss with the olive oil and some sea salt. Grill on the barbecue or griddle pan, rotating often, until the veg has softened slightly and the leaves are charred in places. This adds texture and flavour. To serve, put the veg on a platter and serve the salsa on the side, or spooned over the veg.

Authors

David Carter
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