Charred iceberg salad with buttermilk and chive dressing

For a delicious barbecue side, try our crunchy iceberg lettuce complete with a creamy buttermilk and chive dressing. It pairs perfectly with any main.

6

15m

5m

Ingredients

  • 1 iceberg lettuce, cut into 6 wedges
  • 1/3 cup (80ml) buttermilk
  • 1/4 cup (70g) Greek-style yoghurt
  • 1 tbsp white wine vinegar
  • 1/2 garlic clove, crushed
  • 2 tbsp chopped chives
  • 1/4 cup chopped hazelnuts, toasted

Method

STEP 1

Heat a barbecue grill or chargrill on medium-high. Cook the lettuce wedges for 2 mins each side until charred. Place on a serving platter.

STEP 2

Whisk the buttermilk, yoghurt, vinegar, garlic and half the chives in a small bowl. Drizzle the lettuce with the dressing. Sprinkle with the hazelnuts and remaining chives to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.