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.
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.
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.
2 baby gem lettuces
150ml plain Greek yoghurt
50 ml olive oil
Juice of one lime
Tablespoon chopped tarragon
Teaspoon cumin seeds
Half a teaspoon fennel seed
Half a teaspoon chilli flakes
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.