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Charred iceberg salad with buttermilk and chive dressing

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

  • Serves6
  • Cook time5 minutes
  • Prep time15 minutes
Six charred iceberg wedges salad with buttermilk and chive dressing


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.