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BRAAIED ICEBERG LETTUCE WITH TEMPERED YOGHURT DRESSING

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A delicious and beautiful way to do something new with the humble LETTUCE. The tempered yoghurt dressing adds a punch of spicy flavour. You can also serve the lettuce halves as a snack before the main braai event.

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SERVES 6

3 baby gem lettuce hearts, halved

3 radishes, thinly sliced

3 spring onions, thinly sliced

1 Tbsp black sesame seeds

FOR THE DRESSING

5 tsp vegetable oil

1 Tbsp mustard seeds

1 Tbsp cumin seeds

1 Tbsp coriander seeds, crushed

150 ml full-fat yoghurt

1 clove garlic, minced

¼ cup chopped fresh mint

¼ cup chopped fresh coriander

Pinch of sea salt flakes

Pinch of sugar

Squeeze of lemon juice

  1.  For the dressing, heat the oil over a medium heat. When hot, add the mustard, cumin and coriander seeds and stir until they crackle.

  2.  Remove from the heat and pour into a heat-resistant bowl. Add the yoghurt and whisk together, then mix in the garlic and herbs.

  3.  Check the seasoning, adding salt, sugar and lemon juice to taste, then refrigerate.

  4.  Place the lettuce halves on the braai grid over hot coals and braai for a few minutes until the edges are browned and braai marks appear on the lettuce.

  5.  Arrange the lettuce halves on a serving platter.

  6.  Spoon the dressing liberally over the lettuce and sprinkle with the radish, spring onion and sesame seeds.