Grilled Lettuce with Gremolata

Cook Time 15 minutes

Servings 4


1 whole iceberg lettuce 

1 clove roasted garlic

12 bunch parsley

Lemon zest

2 tbsp extra virgin olive oil

100g capers

100ml caramalised apple balsamic

1 bunch chives

150g good quality anchovies

200g pecorino


Slice lettuce into quarters, wash and dry.

Mix chopped parsley, chives, lemon zest, garlic, chopped capers, and 50g of chopped anchovy with extra virgin olive oil and caramalised apple balsamic vinegar. Set aside.

Lightly dress the lettuce with olive oil, season slightly, and place the lettuce flat side down onto an open coal BBQ or grill pan, grill until slightly brown on both sides. Take off the heat, stuff in the gremolata between each layer, and cover with grated pecorino.

Serve with a slice of anchovy on top.


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