Try this creamy salad dish, then check out our BBQ courgettes, barbecued carrot, ricotta and toasted pecans and more BBQ recipes.


  • 6 rashers streaky bacon
  • 4 Little Gem lettuces, quartered
  • 2 tbsp olive oil
  • a handful chives, finely chopped


  • 50g mayonnaise
  • 100ml buttermilk
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp dijon mustard
  • a few chives, finely chopped
  • ½ lemon, juiced


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the bacon onto a baking tray and roast for 16-18 minutes or until really crisp. Cool and roughly chop.

  • STEP 2

    Heat a griddle pan over a high heat. Brush the cut sides of the lettuce with oil and season lightly. Cook the lettuce for 1-2 minutes on each of the cut sides until charred. Arrange on a platter.

  • STEP 3

    For the dressing, whisk together all of the ingredients with a little seasoning.

  • STEP 4

    Spoon the dressing over the charred lettuce, then sprinkle over the bacon bits and chives.

Discover more great side dishes here

lemon and mint marinated courgettes


Adam Bush Chef Portrait
Adam BushDeputy food editor

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