Grilled little gem with za’atar, pistachio and garlic yogurt recipe
You may not associate leafy greens with barbecues, but there’s absolutely no reason meat should claim all the attention when it comes to grilling. This fresh, interesting side pairs really well with meaty barbecue dishes; charring the baby gem over hot coals gives the lettuce a fantastic smoky, slightly bitter flavour and satisfying crunch.
Once grilled, the charred little gem leaves are mixed with chickpeas, before being arranged in a rich, garlicky yogurt dressing and topped with toasted nuts. A sprinkling of grassy, fragrant za’atar adds a subtle Middle Eastern tang.
Developed by barbecue expert James Whetlor, this recipe is part of his newest project: The DIY BBQ Cookbook. The book provides a comprehensive guide to mastering the barbecue, with tips on everything from building your own grill and choosing the right equipment, to out-of-the-box recipes with easy-to-follow techniques. In short, there’s everything you need to cook up a smoky and delicious fire-focused feast.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 4 little gem lettuce, cut in half lengthways
- 3 tbsp olive oil
- 150 g plain yogurt
- 2 garlic cloves, crushed
- 1 tsp cumin seeds, lightly crushed
- 1 lemon, half juiced, half cut into wedges
- 1 pinch sea salt and freshly ground black pepper, to taste
- 50 g pistachio or pine nuts, lightly toasted
- 1 tbsp za’atar
- 1 x 400g can chickpeas, rinsed and patted dry
- 1 small handful chopped oregano
- 4 little gem lettuce, cut in half lengthways
- 3 tbsp olive oil
- 5.3 oz plain yogurt
- 2 garlic cloves, crushed
- 1 tsp cumin seeds, lightly crushed
- 1 lemon, half juiced, half cut into wedges
- 1 pinch sea salt and freshly ground black pepper, to taste
- 1.8 oz pistachio or pine nuts, lightly toasted
- 1 tbsp za’atar
- 1 x 400g can chickpeas, rinsed and patted dry
- 1 small handful chopped oregano
- 4 little gem lettuce, cut in half lengthways
- 3 tbsp olive oil
- 5.3 oz plain yogurt
- 2 garlic cloves, crushed
- 1 tsp cumin seeds, lightly crushed
- 1 lemon, half juiced, half cut into wedges
- 1 pinch sea salt and freshly ground black pepper, to taste
- 1.8 oz pistachio or pine nuts, lightly toasted
- 1 tbsp za’atar
- 1 x 14oz can chickpeas, rinsed and patted dry
- 1 small handful chopped oregano
Details
- Cuisine: International
- Recipe Type: Barbecue
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Preheat the barbecue to a medium heat.
- Toss the lettuce with 1 tbsp olive oil and a pinch of salt. Place on the barbecue and grill, cut side down, for 3 minutes, then turn and cook for a couple more minutes on the other side, until nicely charred all over.
- Put the yogurt in a bowl and mix in the garlic, cumin and lemon juice. Season to taste with salt and pepper.
- Spread the yogurt over a platter, drizzle with the remaining olive oil, and scatter over the nuts and za’atar.
- Toss the grilled lettuce with the chickpeas in a bowl. Arrange over the yogurt, nuts and za’atar, and garnish with the lemon wedges and chopped oregano to serve.
Recipe adapted from The DIY BBQ Cookbook by James Whetlor (Quadrille, £20). Photography by Sam Folan.
Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu
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