Chargrilled Gem Lettuce with Anchovies and Salsa Verde

Ingredients

2 Baby Gem lettuce, quartered lengthways
1 bunch parsley, finely chopped
1 bunch coriander, finely chopped
1 jar Coles Baby Capers in Brine, rinsed and chopped
1 lemon, juice
1 tbs Coles Dijon Mustard
1 cup Red Island Extra Virgin Olive Oil, plus extra for cooking
8-10 anchovies, half finely chopped and half sliced lengthways
75g Coles pumpkin seeds, toasted

Method

Heat a BBQ or Griddle pan until it begins to smoke.

Drizzle the cut sides of baby Gem Lettuce with oil and season with sea salt. Place on the grill, cooking both cut sides of lettuce for 1 minute each side or until slightly softened and charred. Once cooked, remove and place on a platter cut sides up.

In a bowl, combine the herbs, capers, mustard, lemon juice and olive oil, mix until evenly combined.

To serve, drizzle the dressing over the lettuce and then top with anchovies and a sprinkle of the pumpkin seeds.

Recipe by Michael Weldon