Charred baby gem lettuce with green pesto & yoghurt dressing
3 heads of baby gem lettuce quartered lengthways
4 tbsp Greek yoghurt
Half tub green pesto (70g)
1 tablespoon rapeseed oil for cooking
20g toasted pine nuts
2 tbsp chopped flat leaf parsley
salt and pepper to taste
Combine the Greek yoghurt and basil pesto in a small bowl.
Heat a pan and add the oil. Add the quartered baby gem lettuce to the pan and cook on all sides over a gentle heat until there is some charring on the lettuce and it is a little soft, then remove from the pan.
Arrange the cooked lettuce in a serving dish. Gently pour the yoghurt and pesto mix over the top and add the pine nuts and parsley. Season with pepper and serve immediately.