For a delicious barbecue side, try our crunchy iceberg lettuce complete with a creamy buttermilk and chive dressing. It pairs perfectly with any main.
Serves66
Cook time5 mins5 minutes
Prep time15 mins15 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
