Charred baby gem salad | Recipe of the week

On the way to Chichester, past Southbourne Farm Shop, there is a camp site which I often cycle past.

Thursday, 29th April 2021, 2:42 pm
Updated Thursday, 29th April 2021, 2:56 pm
Lawrence’s dish of charred baby gem salad.

Last week, as I went past, the air was filled with an aroma of charred meats and that obvious smell of sausages cooking on a barbecue.

The sun was shining and it definitely felt like a perfect day for a barbecue.

The smell of the food was enough to get my brain craving a charred sausage.

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A quick U-turn to the farm shop to purchase some goodies and I was on my way to a barbecue supper.

We all know what meats we like on the coals but have you ever tried putting a baby gem over the heat for a side dish?

The charring effect gives this easy recipe its great taste and it’s a little bit different to a normal salad.

Serves four


2 baby gem lettuces

150ml plain Greek yoghurt

50 ml olive oil

50ml water

Juice of one lime

Tablespoon chopped tarragon

Teaspoon cumin seeds

Half a teaspoon fennel seed

Half a teaspoon chilli flakes

Sea salt


1. Split the baby gems in half and rub with a little olive oil.

2. Char on the barbecue (or in a hot pan) for three minutes.

3. Turn and cook for another two minutes.

4. While the gems are cooking mix all the other ingredients together – taste and season.

5. Stack the charred gems on a plate spoon over the dressing.