This pretty, charred green salad makes a stunning centrepiece for a BBQ or al fresco summer spread. The griddled vegetables give a lovely smoky edge to the dish, which is enhanced by the sweet acidity of the balsamic glaze.
Per serving (171g)
Calories 148, Fat 10.9g, Saturates 1.6g, Sugars 6.1g, Salt 0.12g
Preheat a griddle pan or BBQ grill to very hot. Brush the courgette and avocado slices and the spring onions with oil and cook until charred on both sides. Set aside to cool slightly and season well.
Arrange the lettuce leaves on a serving platter. Add the griddled vegetables on top of the lettuce. Drizzle over the balsamic glaze and any juices from the griddle pan. Serve immediately.
Pulled Jackfruit & Coleslaw Sandwich This Pulled Jackfruit &...