Grilled Lettuce on Tahini Cream
This dish brings grilled lettuce to a whole new level — smoky and charred, brushed with basil pesto and served on a bed of Tahini cream or hummus. Topped with a crunchy homemade dukkah and juicy pomegranate seeds, it’s a beautiful balance of flavour and texture — ideal as a starter, side, or light main.
Takes 20 minutes
Serves 4
Ingredients
For the grilled lettuce:
- 2 heads romaine or baby gem lettuce halved lengthways
- 1 tub of Happy Hummus or tahini cream
- Olive oil for drizzling
- Pinch of salt
For the Tahini Cream (optional)
- 4 tbsp tahini hulled, runny kind works best
- 2 –4 tbsp water adjust for desired consistency
- 1 –2 tbsp lemon juice to taste
- 1 small garlic clove grated or minced (optional)
- Pinch of salt
To serve:
- 4 tbsp The Happy Pear Spicy Red Pepper Pesto to drizzle
- 3 tbsp pomegranate seeds
Instructions
Prepare the lettuce:
- Slice the romaine or baby gem in half lengthways. Drizzle with a little olive oil, and sprinkle with salt.
Grill the lettuce:
- Heat a griddle pan or BBQ to high. Grill the lettuce cut side down for 2–3 minutes until nicely charred. Flip and grill the outer side for 1 minute.
Make the Tahini Cream (optional)
- In a bowl, whisk together tahini and lemon juice — it might thicken up at first. Slowly add water, 1 tablespoon at a time, whisking until smooth and creamy. Stir in garlic (if using) and salt. Adjust seasoning to taste. Add more water to thin it out if needed.
To serve:
- Spread a spoonful of Hummus or Tahini Cream on each plate. Place the grilled lettuce on top, drizzle with The Happy Pear Spicy Red Pepper Pesto, and finish with pomegranate seeds for a burst of freshness.
