LETTUCE WITH BUTTERMILK DRESSING

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PREP TIME 10 minutes
COOK TIME 10-15 minutes
SERVES 2

INGREDIENTS

80ml buttermilk

1 whole iceberg lettuce, quartered

1 tbsp miso paste

1 wedge of pumpkin

1 clove garlic

10 pitted olives

2 tbsp olive oil

Fresh lemon juice, to serve

Chopped chives, to serve

METHOD

Step 1 

Halve the pumpkin wedge, rub both sides with olive oil, and cook on a griddle pan for 6-8 minutes per side until lightly charred and tender.

Step 2

In a food processor, blend the buttermilk, miso paste, garlic, olives, and a pinch of salt until smooth and creamy.

Step 3

To serve, arrange the iceberg lettuce quarters and griddled pumpkin on a plate. Drizzle generously with the buttermilk miso dressing, finish with a squeeze of fresh lemon juice, and sprinkle with chopped chives. Enjoy this refreshing dish!