*This recipe is gluten-free according to industry standards
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Ingredients
- little gem lettuce 2, quartered lengthways
- olive oil
- gluten-free bread 1, slice, cubed and toasted
- hazelnuts 1 tbsp, toasted ad roughly chopped
Dressing
- mayonnaise 2 tbsp
- Dijon mustard 1 tsp
- lemon 1/2, juiced
- parmesan or vegetarian alternative 20g, grated, plus 1 tbsp extra to serve
Method
-
Step 1
Heat a griddle pan to a medium-high heat. Lightly brush the Little Gem quarters with olive oil and grill for 3-4 minutes on each cut side until charred.
-
Step 2
Whisk the dressing ingredients in a bowl, adding 1 tbsp of water if it’s too thick.
-
Step 3
Drizzle over the lettuce and top with croutons, hazelnuts and grated cheese.
Nutritional Information
- Kcals 431
- Fat 37g
- Saturates 4.5g
- Carbs 12.6g
- Sugars 4.8g
- Fibre 5.1g
- Protein 9.3g
- Salt 0.9g
